Spas

Equipment

• Small grain pot
• 3 L / 3 qt heavy saucepan
• whisk
• thermometer
• sieve.

Before you begin

US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.

• Use regular unsweetened whole-milk yogurt in place of matsun. Pearled barley can replace dzavar; follow its packet cooking time.

Make it work

• Lumps often begin at the bottom of a thin pan. Use a heavy saucepan and keep the whisk moving. If the mixture starts to separate, remove from heat and whisk; a severely split soup cannot always be made perfectly smooth again.

Ingredients

• 100 g / 3.5 oz; about 1/2 cup Pearled wheat (dzavar), dry
• 600 g / 1 lb 5 oz; about 2 1/2 cups Plain whole-milk yogurt or matsun
• 1 (about 50 g / 1.8 oz without shells) Large egg
• 20 g / 0.7 oz; about 2 1/2 tbsp All-purpose flour
• 900 ml / 3 3/4 cups, plus grain water Water for soup
• 25 g / 0.9 oz; about 1 3/4 tbsp Unsalted butter
• 120 g / 4.2 oz; 1 small Onion, finely diced
• 1 tsp / about 0.5 g Dried mint
• 15 g / 0.5 oz Cilantro, finely chopped
• 4 g / about 2/3 tsp, then adjust Fine salt

Step-by-step method

1. Cook the wheat separately
   Rinse the pearled wheat. Put in a pot with 750 ml / 3 cups water. Bring to a boil, then simmer 30-45 minutes until plump and tender, checking the packet because pearling varies. Add hot water if necessary. Drain. Unpearled wheat berries can need much longer; do not substitute them without allowing extra time.
2. Soften the onion
   While the wheat cooks, melt butter in a small skillet. Add onion and cook over medium-low heat for 8-10 minutes, stirring, until translucent and sweet. Avoid browning, which changes the pale color of the soup. Set aside.
3. Make a cold base
   With the soup saucepan off the heat, whisk the egg with flour until no dry pockets remain. Add yogurt in three batches, whisking smooth each time. Gradually whisk in the 900 ml / 3 3/4 cups water. Use plain unsweetened regular yogurt; thick Greek-style yogurt needs additional water.
4. Heat with constant stirring
   Set the saucepan over medium-low heat. Stir continuously with a whisk, sweeping the base and corners so the egg does not catch. The mixture will become hot and lightly thickened in about 12-18 minutes. Reduce the heat as steam increases; do not let it rise into a rolling boil.
5. Add wheat and aromatics
   Fold in drained wheat, softened onion and all the butter from the skillet. Stir in mint and salt. Continue stirring gently for 5-8 minutes. Check with a thermometer that the soup reaches at least 74 C / 165 F; then take it off the heat before it boils vigorously.
6. Adjust and finish
   Stir in cilantro. If the soup is thicker than you prefer, add hot water 30 ml / 2 tbsp at a time. Taste for salt. Rest for 5 minutes, then ladle into warm bowls, distributing the wheat evenly. The texture thickens further as it stands; stir before each serving.

Cook’s notes

Lumps often begin at the bottom of a thin pan. Use a heavy saucepan and keep the whisk moving. If the mixture starts to separate, remove from heat and whisk; a severely split soup cannot always be made perfectly smooth again.

Storage & reheating

• Cool promptly in shallow containers and refrigerate within 2 hours; use within 3 days. Reheat slowly, stirring, to 74 C / 165 F. Add water as needed.

Allergens

Contains: Milk, Wheat, Egg.

Approximate nutrition

Per serving: 267 kcal · Protein 11 g · Carbohydrates 32 g · Fat 12 g.

Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.