Hot Yogurt Soup With Barley And Cilantro Food

HOT YOGURT SOUP WITH BARLEY AND CILANTRO

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste (depending on the saltiness of the stock), and bring to a boil. Reduce the heat to low, cover and simmer 40 minutes, or until the barley is tender.
• In a small bowl, combine the cornstarch and 2 tablespoons water and stir until the cornstarch is dissolved. Whisk into the yogurt. Off the heat, whisk this mixture into the soup. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon.

HOT YOGURT SOUP WITH BARLEY AND CILANTRO

Steps:

• 1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Stir often, until the onion is tender and beginning to color, about 10 minutes. Add the garlic and the barley, and stir together until the garlic smells fragrant, about 30 seconds to a minute. Add the stock and salt to taste, and bring to a boil. Reduce heat to low, cover and simmer 40 minutes or until the barley is tender. 2. In a small bowl, combine the cornstarch and two tablespoons water, and stir until the cornstarch is dissolved. Whisk into the yogurt. Remove soup from heat, and whisk in this mixture. Return to low heat and bring to a bare simmer, stirring. Do not boil. Add salt to taste and a generous amount of pepper. Stir in the cilantro, and season with fresh lemon juice if desired (or squeeze a few drops over each bowl). Serve hot or warm, garnished with thin rounds of lemon. Yield: Serves four to six Advance preparation: The soup can be made a day ahead (though it's best freshly made), but don't stir in the cilantro or the lemon juice until just before serving. Be sure to reheat gently.

COLD ARMENIAN YOGURT-BARLEY SOUP BY SY

Steps:

• In individual bowls add 1/2 cup of yogurt, some barley, a pinch of salt and water.
• Mix into a nice medium thick consistency (like the thickness of buttermilk), sprinkle some dried mint leaves on top.
• Enjoy.

CREAMY INDIAN YOGURT SOUP

Steps:

• Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
• Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.