[Armenian] How to cook Yoghurt, mint and barley soup (spas)
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 110 g (½ cup) pearl barley
- 1 fresh bay leaf
- 1 litre (4 cups) chicken stock
- 500 g (2 cups) Greek-style yoghurt
- 2 tsp dried mint
- 3 egg yolks
- 2 tsp finely grated lemon zest
- 1 tbsp cornflour
- 2½ tbsp lemon juice
- salt and pepper, to taste
- mint leaves, walnuts, or dried rose petals, to garnish
