SERVES: 4 | PREP TIME: 5 MINUTES | COOK TIME: 40 MINUTES
2 egg yolks
200g barley - rinsed
500g greek yogurt
2 cloves garlic - crushed
1.5 liters of vegetable stock
50g spinach - chopped
2 tsp dried mint
1 tsp red pepper flakes
½ tsp maldon sea salt
fresh parsley to garnish
Add the barley, stock, spinach and chickpeas to a large pot over medium heat. Bring to the boi, then reduce the heat,l and simmer for 30 minutes.
Meanwhile, in a large bowl combine the egg yolks and natural yogurt. Whisk until creamy and smooth. To make sure the yogurt does not turn sour with the sudden change in temperature when added to the stock, add one ladle of the stock water to the yogurt and egg mix, and slowly build up heat.
After 30 minutes of simmering, add the yogurt and egg mix to the soup base. Simmer for a further 10 minutes.
In a small saucepan, melt the butter with the crushed garlic and mint. Remove from the heat and set aside until serving.
Ladle the soup into serving bowls. Pour over the melted butter and swirl with the back of a spoon. Garnish with fresh parsley, salt and pepper and lemon wedges.