Everyday rituals – you come back from work, you are hungry, you grab whatever it’s easiest. In my case it is usually a sandwich. I love bread and making a sandwich is an easiest way of feeding myself or anybody else, but let’s be real, it’s not always the best way.
I know we can pack the sandwich with veggies, but somehow my sandwich always end up on cheesy side rather than healthy side.
During summer I try to fix that issues with a salad. A salad and sandwich don’t sound that bad, but during the winter I needed something that will either shut up my internal craving for a sandwich or will fill me in with some veggies that I will feel justified to have a tiny cheese toast.
This is how I started making soups.
This soup is super simple and it’s perfect for days when you just need a hug, or at least a warm, thick bowl of soup.
Barley and yoghurt soup
Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi
- 1.6 litres water
- 200g pearl barley
- 1 tsp salt
- 60g unsalted butter
- 2 medium onions, finely chopped
- 1½ tsp dried mint
- 20g fresh mint, chopped
- 400g Greek yoghurt
- 2 medium eggs, beaten
- salt and black pepper
- 10g flat-leaf parsley, chopped
- 3 whole spring onions, thinly sliced
Place water, barley and salt in a big pot.
Bring to a boil over medium heat and cook until barley is cooked, but still tender.
While the barley is cooking melt the butter in a saucepan over low heat.
Add the onions and dried mint and cook until onion has softened.
Add the onions to the cooked barley and water.
In a large, heatproof bowl whisk together the Greek yogurt and eggs.
Start adding hot water and barley one ladle at a time into the mixture and mix it. You want to temper the mixture so it wouldn’t curdle. Add a few ladles of liquid until the yoghurt mixture has warmed.
Add the yoghurt mixture into the main pot and return to the medium heat.
Stir from time to time until it starts to simmer, but not boil.
Check the seasoning, if needed add some salt or/and pepper.
Serve hot sprinkled with parsley and spring onions.