1 cup barley
6 cup chicken broth
1 cup onion
1/4 tsp butter
3 tbsp fresh mint or
1 tbsp dried mint
2 tbsp fresh parsley, minced
1 tsp yoghurt
Directions
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 servings
Armenian Barley & Yoghurt Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Experts have proved the existence of recipes way back into history, certainly as far back as pharonic Egypt, and possibly even further than that. However, generally, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by the Romans. He recounts how the meals were split into appetizers, entrees and dessert, something we still use today. He also recounts how the Roman cooks used many herbs and spices, including some that we all recognise for example thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new herbs and spices led to a surge in publications on food, most of which are kept safe in private cookery archives. By the time we get to the twentieth century, cook books were starting to become popular mostly as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Armenian Barley & Yoghurt Soup recipe.
