Toyga: winter soup

Toyga Soupe Hiver

Issue of Turkish cuisine, soup toyga yogurt and chickpeas is as good as it looks. The perfect recipe for cocooning evenings, Parisian style, so chic.

For 4 people.


  • Rinse the pearl barley and put it in a large pot of salted boiling water.

  • Bake according to package directions, until tender but still slightly crunchy.

  • When there is only 10 to 15 minutes of cooking time for the pearl barley, put the yogurt , cornstarch , egg yolk and garlic paste in a bowl and mix with a whisk until that there are no more lumps.

  • Add the water, stir, then pour everything into another large saucepan. Bring to a boil, then simmer for 10 minutes, stirring occasionally.

  • Drain the pearl barley, then add it to the soup . Also stir in the chickpeas , thyme , spinach (if you wish), salt and pepper .

  • Bring back to a boil, then cover and simmer for a few minutes. Book.

  • Meanwhile, prepare the mint butter for the garnish.

  • Melt the butter in a small saucepan, then add the dried mint . Remove the pan from the heat and add the lemon juice .

  • When ready to serve, divide the soup into deep plates and drizzle with the lemon mint butter. You can also sprinkle the soup with baby pulp , if you wish.

Also discover the recipe for chestnut soup .

written by

Read this next

The week of Do It