Yoghurt, Mint and Barley Soup
( SERVES 4 )
Photo by Amanda McLauchlan
- Put the barley, bay leaf and stock in a saucepan over medium-low heat. Partially cover the pan and cook for 30 minutes or until the barley is cooked.
- Combine the yogurt, mint, egg yolks and 2 teaspoons of lemon zest in a bowl and mix well. In a separate bowl mix the cornflour and 2/5 tablespoons of lemon juice to form a smooth paste and stir this into the yogurt. Use a ladle to add about 500ml of the hot stock to the yogurt mixture and stir well. Add this to the remaining stock in the pan and stir over gentle heat until it returns to a simmer and thickens.
- Serve at once sprinkled with extra lemon zest.