YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS
This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It's a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
- Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
- Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams
SPINACH AND YOGURT DIP
A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt. Here everything is blended together.
Provided by Martha Rose Shulman
Categories condiments, appetizer
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
- Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 562 milligrams, Sugar 4 grams, TransFat 0 grams
SPINACH AND YOGURT SOUP
Make and share this Spinach and Yogurt Soup recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain spinach; remove any large stems.
- Cut into strips.
- Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
- Stir in rice; add 3 1/2 cups water and the turmeric.
- Season to taste with salt and pepper.
- Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
- Lower heat on soup.
- Stir yogurt briskly, then add to soup.
- Stir only to blend, and heat just until soup is heated through.
- Do not boil, or yogurt will curdle.
- Serve.
- As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.
LABANEYA (SPINACH AND YOGURT SOUP)
Another recipe from a dear friend's mother - one HECK of a Jewish cook! Very different and distinct. Wonderful!!!
Provided by MechanicalJen
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prep spinach ( de-stem and wash fresh, or thaw frozen). Squeeze out excess water from frozen or cut fresh in 1/2 inch ribbons.
- Fry onion in oil until soft. Add 1 clove of crushed garlic and cook 1-2 minutes.
- Add spinach, liquid, scallions, rice, salt and pepper. Simmer 20 minutes (test to see rice is finished cooking).
- Mix yogurt with second garlic (optional) and add mint. Beat the mixture into the soup- do not let it boil or it'll curdle. Heat through very gently and cautiously.
- Persian Jews use dill instead of the mint.
- For Turkish touch garnish with dribble of 1 Tbsp mixed with 2 Tbsp sizzling hot butter.
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- Bring broth to a simmer in a large saucepan; add rice. Return to a simmer, cover, and cook, adjusting heat as needed to maintain a simmer, until rice is al dente, 12–15 minutes.
- Whisk egg yolk, yogurt, cornstarch, and ¾ cup plus 2 Tbsp. lukewarm water in a medium bowl. Add rice mixture a spoonful at a time, whisking after each addition, until combined. Pour back into saucepan; set over medium-low heat. Add mint and season with salt and pepper. Bring to a simmer and cook until thickened, about 5 minutes. Add spinach; cook just until wilted, about 2 minutes. Season soup with more salt and pepper.
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