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
Transcribed cooking instructions as a concept can be traced way back into distant history, in fact as far into history as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cookbooks were just very simple pictorial recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During the time of the Romans a roman called Apicius compiled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times were skilled in the use of a good variety of spices, including many that are still in use today for example basil, mint and dill. Moving our culinary historical trip onwards, there were some interesting books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that is served today, but rather recipes for the types of food on the menues of the rich and wealthy people of that time. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including rosemary and coriander. These new foods and tastes created a torrent in manuscripts on cooking, the majority of which are now in private collections. The arrival of TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Armenian Barley & Yoghurt Soup recipe.
