I had a guest staying last week, and as well as being very busy at work, I also ended up trying to cook new dishes. I would add, she is a good cook and a fantastic guest who took her turn at cooking too. I will see if I can pinch one of her recipes.
INGREDIENTS:
- 200g pearl barley
- 1.6 litres of water
- 2 onions, finely chopped
- a handful of mint, finely chopped
- 60g butter
- 2 eggs, beaten
- 500g yoghurt
- 3 Spring onions and mint or other fresh herbs, finely chopped (I used a little lovage)
METHOD:
- Soak the barley in the cold water overnight. Add a good pinch of salt, bring to the boil and cook for around 20 minutes, until the barley is tender.
- Meanwhile, saute the onion and the mint in butter until very soft, around 15 minutes. Add the mixture to the barley and water.
- Whisk the eggs into the yoghurt. Add in a large spoonful of the soup, and keep whisking, adding soup until the yoghurt and egg mixture is hot. Add the mixture back into the soup, whisking it in.
- Reheat, but do not boil the soup.
Garnish with sliced spring onions and herbs. I had to experiment – the first version was a bit odd, with the barley a bit al dente – the soaking is important.