Yoghurt, mint and barley soup
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 yoghurt, mint, egg yolks and 2 teaspoons of lemon zest in a bowl and mix well. In a separate bowl mix the cornflour and lemon juice to form a smooth paste and stir this into the yoghurt. Use a ladle to add about 500ml of the hot stock to the yoghurt 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.