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Yogurt And Wheat Berry Soup With Pistachios

Yogurt And Wheat Berry Soup With Pistachios is built on Wheat Berries, Onion, Chicken Stock, Plain Low Fat Yogurt, and Milk. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1
• 6 cup
• 1 tbsp
• 2 cup
• 1/2 cup
• 1
• 1
• 2
• 1 pinch
• 2
• 2
• 1 1/2
• 1/2
• 1 pinch

Method (preview)

1. 1

   Wash the wheat berries; cover with salted water and let soak 4 hrs.

2. 2

   Drain wheat berries; place in a deep saucepan, add the onion and plenty of water to cover, and cook, partly covered, until tender, about 2 hours.

3. 3

   Remove from heat and allow to cool completely.

4. 4

   Discard the onion quarters. in a food processor, and working in batches, combine the cooked wheat berries with 2 to 3 cups of the poultry stock and blend until smooth, or push the mixture through the fine blade of a food mill. put into a deep sauce pan and add as much of of the remaining three cups as needed to make a smooth creamy soup.

5. 5

   About 30 minutes before serving, reheat the soup.

6. 6

   Combine drained yogurt, milk, egg, flour, olive oil and pinch of sugar in a second saucepan; whisk until smooth.

7. 7

   Set yogurt over low heat, and turn off heat under the soup.

8. 8

   Gradually stir 2 cups of the hot soup base into the yogurt in order to raise its temperature.

9. 9

   When the temperature of the yogurt is hotter than the temperature of the soup -- test by touching -- pour the yogurt back into the soup, stirring constantly over low heat, until it just comes to a boil, about 15 minutes.

10. 10

    Correct the seasonings with salt.

11. 11

    Transfer to a covered soup tureen.

12. 12

    In a small skillet, saute the almonds and pistachios in the butter until golden.

13. 13

    Remove the nuts from the skillet with a slotted spoon and sprinkle over the soup.

14. 14

    Stir the tomato paste into the butter that remains in the skillet and bring to a sizzle, stirring.

15. 15

    Add the ground pepper, sieved saffron and stir once.

16. 16

    Then add a tablespoon of stick to to keep the butter from over heating.

17. 17

    Swirl the mixture into the soup, stir once and serve.