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PrintYOGHURT SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Saute the onion in the butter until soft and golden.
- Add the chicken stock and simmer until just below boiling point.
- Add the drained barley and cook until tender - for about 30 minutes - then add seasoning and parsley.
- Beat the egg lightly, add it to the yoghurt and blend together well.
- Then add a little warm stock to the yoghurt and mix.
- Pour the yoghurt slowly into the stock, and stir over a low heat for about 15 minutes.
- A few drops of fresh lemon juice add zest to the delicious soup. Garnish it with the mint.
INGREDIENTS
- 1 medium onion, finely Chopped
- 50 grams butter
- 450 ml homemade Chicken stock
- Strained 50 grams pearl barley, soaked Overnight
- 2 tablespoons Salt and pepper
- Finely chopped parsley
- 1 egg
- 500 ml natural yoghurt
- 2 tablespoons dried mint, crushed
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Posted Tuesday, February 7, 2023 at 8:31:33 PM