Armenian Barley & Yoghurt Soup Recipe
Recipe
Ingredients
1 cup Barley
6 cup Chicken broth
1 cup Onion
1/4 teaspoon Butter
3 tablespoon Fresh mint OR
1 tablespoon Dried mint
2 tablespoon Fresh parsley, minced
1 teaspoon Yoghurt
Recipe
Preparation
Contributed to the echo by: Judy Haight Originally from: The New York
Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt &
freshly ground pepper to taste Place the barley and the broth in a
soup kettle and cook for a few minutes. Peel and chop the onion;
saute in butter until it is golden and transparent. Add to the soup
kettle, together with the mint, parsley, salt and pepper. Simmer the
soup until the barley is soft. Stir in the yoghurt and continue to
simmer for about 5 minutes. This soup can be served either hot or icy
cold in small decorative bowls.
Servings: 8
Servings:
8
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Food Tips of the Week
Dieting tips
If you wish to become slim and boost your all round health, then, as any dietician will tell you, you really should eat a thoughtfully calculated sensible daily routine. At best, this should include five measures of grains and vegetables each day and also incorporate the right mix of important nutrients.
Some reduced carb diet pointers:
* Use splenda instead of sugar.
Many recipes that need sugar can be changed to make use of a sugar replacement instead. It is not exactly the same so you will need to do a bit of trial and error and it might not work for every dish, but it does a decent job most of the time.
Foods containing allyl sulfides
( includes pickled shallots, onions and welsh onion)
The onion family is rich in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Even though there is very little scientific evidence obtainable, allyl sulphides are also thought to help with antiinflammatory effect, high blood pressure and diabetes.
Foods containing allyl sulfides are also low in calories, so should be a part of every diet system.
Armenian Barley & Yoghurt Soup Recipe Collection
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