Barley And Yogurt Soup (tanabour)

Barley And Yogurt Soup (tanabour)

Receta de: Sopas
Aún no hay comentarios para
Receta de Barley And Yogurt Soup (tanabour)
Se conoces Receta de Barley And Yogurt Soup (tanabour) Deja su comentario



CONFECCIÓN   Traducir con Google Clique aqui
Drain barley and place in a large saucepan with 2 litres water and 1 tsp salt. Bring to the boil over medium heat and cook, skimming any impurities that rise to the surface, for 35 minutes or until barley is tender. Remove from heat.
Whisk yoghurt and eggs in a bowl until combined. Gradually whisk in 125 ml hot soup, then whisk yoghurt mixture back into saucepan of remaining soup.
Return soup over medium heat and cook for 5 minutes or until heated through; do not allow soup to boil. Melt butter in a small saucepan, then stir in mint and pour over soup to serve.


200 g (1 cup) dried pearl barley, soaked overnight in 3 cups water
560 g (2 cups) Greek-style yoghurt
2 eggs, lightly beaten
50 g butter
1 tsp dried mint

Añadido por: Natália Martins
Consultado: 3451 X
Más recetas de:
Barley And Yogurt Soup (tanabour)
Yogurt, Mint And Barley Soup (spas)
Armenian Apricot Soup