👨‍🍳 作り方

1. 1

   Cook the shelled wheat (or substitute grain) in 4 cups of lightly salted boiling water until tender, about 25-30 minutes. Drain any excess liquid and set aside.

2. 2

   In a large pot, whisk together the yogurt, 1.5 cups of water (or broth), egg yolk (if using), and flour until smooth. If not using egg yolk, ensure you whisk vigorously to prevent curdling.

   💡 プロのコツ: Using Greek yogurt provides a thicker, creamier texture.
3. 3

   Place the pot over medium heat and cook, stirring constantly, until the soup just begins to simmer and thickens slightly. Do not boil vigorously, especially if using yogurt without egg.

4. 4

   Stir in the salt and the cooked wheat berries. Cook for another minute.

5. 5

   Meanwhile, melt the butter in a small skillet over medium heat. Add the finely chopped onion and sauté until softened and lightly golden, about 5-7 minutes. Stir in the crushed dried mint (and fresh parsley, if using) and cook for 30 seconds more.

6. 6

   Add the sautéed onion and mint mixture to the soup. Stir to combine and simmer gently for another 5 minutes.

7. 7

   Serve hot, garnished with extra mint or parsley if desired. For a cold version, let the soup cool completely, then chill in the refrigerator before serving (omit the egg yolk if serving cold).

   💡 プロのコツ: Reheating leftovers requires gentle heat and constant stirring to prevent curdling.