Yogurt Soup Recipes

YOGURT SOUP

Steps:

• Beat milk, yogurt, egg yolks, and all-purpose flour in a large bowl with an electric mixer.
• Meanwhile, bring water and chicken bouillon to a boil in a large soup pot. Reduce heat to medium-low and add yogurt mixture, lemon juice, salt, and pepper, stirring occasionally until mixture thickens, about 20 minutes.

YOGURT SOUP

Steps:

• Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
• In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
• Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).

YOGURT SOUP

Steps:

• In a large bowl combine all of the ingredients except cayenne. Serve in chilled bowls and garnish with cayenne pepper.

POTATO/YOGURT SOUP

Steps:

• First peel and slice potatoes and rinse in cold water.
• Place potatoes in a heavy large pan and cover with water, just to cover.
• Boil until soft but not mushy.
• Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
• Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
• I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.

BROCCOLI SOUP WITH YOGURT

Steps:

• Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
• Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
• Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

SPINACH AND YOGURT SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
• Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

TAHNABOUR - HOT YOGURT SOUP

Steps:

• Cook wheat in 4 cups of water until tender.
• Blend yogurt, water, egg and flour with beater.
• Cook until it boils, stirring constantly with wooden spoon.
• Add salt, cooked wheat and remove from heat.
• Saute onion in butter, add mint and parsley.
• Combine with soup.
• Simmer 5 minutes.