Ottoman Empire Yogurt Soup
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 572
- Total Fat
- 30
- Saturated Fat
- 17
- Carbohydrates
- 58
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 21
- Cholesterol
- 169
- Sodium
- 1186
- Total: 1 hr 5 min
- Prep: 25 min
- Cook: 40 min
Ingredients
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 quart chicken stock
1 cup barley
1 tablespoon kosher salt
3 cups plain yogurt
2 large egg yolks
1 small handful fresh mint leaves, chopped
1 teaspoon paprika (or traditional Kirmizi biber or Aleppo pepper if available)
Directions
- Melt 4 tablespoons of the butter over medium heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Pour in the chicken stock and continue to stir well. Bring the mixture to a simmer, and then add the barley and the salt. Reduce the heat to medium-low flame, cover, and cook for about 25 to 30 minutes, or until the barley is tender.
- In a large mixing bowl, blend together the yogurt and egg yolks until smooth.
- After the barley has softened, lower the heat and gradually whisk the yogurt mixture into the barley and cook just until it is ready to boil.
- For the finishing touch, melt the remaining 2 tablespoons of butter in a saute pan. When the butter is foamy, mix in the mint and paprika. Let this turn golden and stir it into the soup. Serve the soup piping hot.