Armenian Tanapur Yogurt Wheat Soup

Ingredients

• 3/4 cup quick-cooking wheat berries or pearled farro
• 2 cups vegetable stock
• 1 cup plain whole-milk yogurt
• 1 large egg
• 1 tbsp flour
• 1 small onion, finely diced
• 1 tbsp butter
• 1 tsp dried mint
• 2 tbsp chopped parsley
• 1 tbsp chopped dill
• 1 tsp lemon juice
• 1/2 tsp ground coriander
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Simmer quick-cooking wheat berries in stock until tender according to the packet, adding water if the pan gets dry.
2. Soften onion in butter in a small skillet until translucent; season with coriander and set aside.
3. Whisk yogurt, egg, flour, and 1/2 cup of the warm cooking broth in a bowl until completely smooth.
4. Lower the soup heat to the gentlest simmer and slowly stir in the yogurt mixture, keeping it below a boil so it stays smooth.
5. Add cooked onion, mint, parsley, dill, lemon, salt, and pepper; warm for 2 to 3 minutes while stirring.
6. Taste for tang and salt, then ladle into warm bowls and serve immediately.

Allergen note: Contains gluten, dairy and egg. Use pasteurized egg and do not allow the soup to boil after adding yogurt.

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