A recipe from the Good Food collection.
225g pearl barley
2 brown onions, finely chopped
2 garlic cloves, crushed
1/2 head of celery, trimmed and finely chopped
1.5 litres vegetable stock
1 tablespoon dried mint
3 egg yolks, lightly beaten
60ml lemon juice
1 1/2 teaspoons finely grated lemon rind
625g Greek-style yoghurt
35g plain (all-purpose) flour
shredded mint, to garnish
Turkish bread, to serve
1. Bring a saucepan of water to the boil. Add the barley and cook for 35–40 minutes, or until tender. Drain well and set aside.
2. Meanwhile, heat the butter in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, or until the onion is starting to soften. Stir in the celery, then cover the pan and cook, stirring often, for 8 minutes, or until the celery is starting to soften. Add the stock and dried mint and bring back to a simmer. Cook for 10 minutes, or until the celery is very tender.
3. In a bowl, whisk together the egg yolks, lemon juice, lemon rind and yoghurt. Add the flour and whisk until smooth.
4. Add 500ml of the hot soup mixture to the yoghurt mixture and mix until smooth. Pour the mixture back into the soup. Add the cooked barley and stir over medium heat until the mixture comes back to a simmer. Cook, stirring, for a further 4–5 minutes, or until the soup thickens slightly. Season to taste with sea salt and freshly ground black pepper.
5. Ladle the soup into serving bowls and garnish with the mint. Serve with Turkish bread.