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
It is quite possible to follow the history of transcribed cooking instructions way back into ancient history, certainly as far into history as ancient Egypt, and possibly even further than that. However, sadly, these old cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to experts is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Later on, we have a couple of interesting recipe books which date from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are not about the indian curry that we all know today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of that time. For the next few years, the rich families of Europe competed with each other to lay on the most exotic meals, and consequentially cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording the recipes of their peers. By the advent of the twentieth century, cooking publications are in high demand, mostly due to better eduction, people having more spare time and disposable income. |
We hope you enjoy this Armenian Barley & Yoghurt Soup recipe.
