Yogurt Soup with Malted Grains & Herbs
An excellent addition to your summer menu – nutritious and healthy dish made with local and seasonal ingredients!
- 1 cup whole grain pale wheat, spelt, or triticale
- 32oz yogurt or buttermilk
(Fiddle Creek cow’s milk yogurt or buttermilk, Shellbark Hollow goat’s milk yogurt,
Day Spring sheep’s milk yogurt)
- Salt to taste
- Bright-tasting Keepwell Vinegar or lemon juice to taste
- 1 c fresh shelling peas or sliced sugar snap peas, briefly blanched
- 1 large bunch fresh herbs, finely chopped (mint, parsley, chervil, cilantro, dill)
- ¼ c minced chives
- Kastania Olive oil or Susquehanna Mills sunflower oil
- Optional: black pepper, sumac, toasted cumin or coriander
Cook the grains in water for 30-40 minutes, until the berries just begin to pop. Strain, reserving 1 c malty cooking liquid, and chill. This can be done up to 2 days early. Turn the buttermilk or yogurt into a bowl and thin out to your desired consistency with the chilled grain liquid, then season with salt and vinegar or lemon juice to taste. Add the grains and blanched peas, plus 2/3 of the herbs and chives. Taste and re-season if necessary. Add additional cooking liquid or water if too thick. Divide into bowls and garnish with the remaining herbs and chives, a generous drizzle of oil, and a dusting of spices.
Yield: about 4 individual servings
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