Armenian Spas Yogurt Wheat Soup

Ingredients

• 3/4 cup pearl barley
• 1 cup plain yogurt
• 1 large egg
• 2 cups vegetable stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp dried mint
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the barley under cold water, then simmer it in the stock in a saucepan over low heat for 30 to 35 minutes, until the grains are tender and have thickened the liquid. Top up with water if it gets too dry.
2. While the barley cooks, heat the oil or butter in a small skillet and cook the onion with a pinch of salt for 5 minutes until soft, adding the garlic and dried mint for the final 30 seconds.
3. Whisk the yogurt and egg together in a bowl until completely smooth. The egg is what stops the yogurt from splitting once it is heated, so do not leave it out.
4. Ladle about a cup of the hot barley liquid into the yogurt mixture in a thin stream while whisking constantly. This tempers it; adding cold yogurt straight to a hot pan curdles it instantly.
5. Pour the tempered yogurt back into the saucepan over the lowest heat and stir steadily in one direction with a wooden spoon for 6 to 8 minutes, until the soup thickens slightly and coats the spoon.
6. Keep the soup just below a simmer the whole time. If it boils, the yogurt will break into grainy curds and cannot be brought back.
7. Stir in the onion mixture, season with salt and pepper, and serve hot with the fresh herbs and lemon wedges.

Allergen note: Contains dairy, egg, and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.