Provided by Tyler Florence
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
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