HOT YOGURT SOUP WITH BARLEY AND CILANTRO

Hot Yogurt Soup with Barley and Cilantro image

In the Middle East, yogurt is used in hot dishes as well as cold. To stabilize the yogurt so that it doesn't curdle when it cooks, you stir in a little cornstarch. This simple soup is both comforting and light, and it's good at any time of year. At this time of year I'd serve it warm but not simmering hot.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 13

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Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 cup barley, washed
3 cups chicken stock or vegetable stock
Salt
1 tablespoon cornstarch
2 tablespoons water
3 cups plain lowfat yogurt
Freshly ground pepper
1/2 cup chopped cilantro
Fresh lemon juice to taste
For garnish: paper-thin lemon slices

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.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 669 milligrams, Sugar 11 grams