Yoghurt and Barley Soup

Yoghurt and Barley Soup

IHCC Ottolenghi Leek Badge resized
A warming soup for the IHCC potluck.

Yoghurt and Barley Soup

Adapted from Jerusalem by Yotam Ottolenghi


1.5 litres water
200 g pearl barley
2 onions, diced
1 1/2 tsp dried mint
2 Tbsp butter
2 eggs, beaten
400 g yoghurt
1 bunch spring onions, thinly sliced
salt and pepper


In a large pot, bring the water to a boil, add 1 tsp salt and the barley. Simmer until the barley is tender and remove from the heat, about 15-20 minutes. Melt the butter in a skillet and fry the onions and mint on medium heat until soft, about 15 minutes.
Whisk the eggs and the yoghurt, slowly add several ladles of the hot soup to temper the eggs and yoghurt.
Add the egg mixture to the soup and bring to a low simmer. Remove from the heat and stir in the spring onions. Add salt and pepper to taste.


Kim said...

Looks like a lovely and warming bowl of soup. So glad to hear you received your Donna Hay cookbook in the mail.

Susan Lindquist said...

What a nice alternative to a heavy cream-based soup ... I am liking the yogurt/egg combination idea!

Susan Lindquist said...

PS ... I am thrilled to see you blogging and love the idea that we may have passed each other in Heidelberg or Mannheim at some point. My husband and I lived in Hohensachsen from 2004 through 2005. It is right outside Weinheim ... we loved Germany and miss the lifestyle very much!

Couscous & Consciousness said...

This is a great looking soup, Andreas. Must bookmark that one in my copy of Jerusalem.

Deb in Hawaii said...

I keep meaning to make this one--it looks like such a great comfort-food soup. ;-)

Happy you will be joining in with Donna Hay too!