Pearl Wheat - Onion Soup

(Den Corbasi - Erzurum - East Anatolia Region)

1/2 cup pearl wheat
~3 cups water
~4 cups bone or beef broth
2 tbsp mint
Salt
Pepper

Sauce:
3/4 cup yogurt, plain
2 tbsp flour, all purpose
2 egg yolks
1 tbsp lemon juice
~
1 medium-size onion, sliced
1 tbsp butter

Paprika-Butter sauce:
1 tbsp butter
1 tsp paprika

Cook the pearl wheat with 3 cups of water in a medium-size pot until it is soft. Then add the 4 cups of bone broth. Stir and continue to cook for about 5 more minutes.

Whisk the sauce ingredients in a small bowl. Take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour the mixture into the pot while stirring very slowly. Cook for 15 minutes at low heat. Season with mint, salt and pepper.

Meanwhile, lightly caramelize the onion with butter in a small pan, add the soup. Turn the heat off.

Heat up the butter in a small pan, add the paprika and then turn the heat off. Don't burn the pepper! Drizzle all over the soup. Serve immediately.

4 servings.