This is a refreshing and filling soup from Turkey. Serve before a rather light main course and accompany it with hot
1 oz. butter
2 medium-sized onions, finely chopped
2 pints home-made chicken stock
3 oz. pearl barley, soaked overnight and drained
1 tablespoon chopped fresh parsley
2 oz. cooked chicken, shredded
½ teaspoon salt
½ teaspoon white pepper
1 pint yogurt
1 tablespoon chopped fresh mint
Creamy and decorative, Yogurt Crumb Cake makes an attractive dessert.
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasion-ally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Pour in the chicken stock, increase the heat to high and bring the liquid to the boil.
Reduce the heat to low and add the barley. Cover the pan and simmer for 30 minutes or until the barley is tender. Add the parsley, chicken, salt and pepper and simmer for 10 minutes. Remove the pan from the heat.
Pour the yogurt into a medium-sized mixing bowl. Using a fork, beat the yogurt until it is smooth. Pour in a little of the soup, beating constantly. Gradually pour the yogurt into the soup, beating all the time. Place the saucepan over moderate heat and heat the soup until it is very hot. Do not allow it to boil or it will curdle.
Stir the mint into the soup. Pour the soup into a warmed tureen and serve.