CREAMY INDIAN YOGURT SOUP
A fabulous soup for all seasons! Warm in winter or cool in summer, this lightly spiced soup is a wonderful first course or a meal with cucumber salad and naan. Serve warm, though it is also wonderful chilled.
Provided by Sarah Gilmore de Ruiter
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
- Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 12 g, Cholesterol 51 mg, Fat 30.2 g, Fiber 1.1 g, Protein 14.2 g, SaturatedFat 11.9 g, Sodium 451.3 mg, Sugar 9.4 g
YOGURT SOUP
Provided by Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
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 WITH POACHED CHICKEN RISSOLES
Provided by Nancy Harmon Jenkins
Categories lunch, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a soup kettle over low heat, bring stock to a gentle simmer.
- Chop chicken meat and onion coarsely. Place in bowl of food processor with dried mint and process briefly to mince and blend together, or chop by hand until finely minced together.
- Blend chicken with rice. Add one whole egg and mix together well. If the mixture seems too liquid, add enough bread crumbs to give it a consistency that will hold together. Form chicken into small, walnut-sized balls or rissoles.
- In a small bowl, beat second whole egg with a tablespoon of water. Spread minced parsley on a plate. Dip rissoles in the egg wash and then roll in parsley to coat well.
- With stock at a gentle simmer, lower the coated rissoles into it and poach approximately 15 minutes. (Most of the parsley should adhere.) When done, transfer rissoles to a warm soup tureen. Keep stock hot, but just below boiling.
- Beat yogurt and 1 egg yolk together until thoroughly mixed. Continuing to stir, add hot stock, a ladleful at a time, until the mixture is quite warm. Over low heat, stir yogurt-egg mixture into the hot broth. Taste, and add salt and pepper if necessary. Let warm to serving temperature but do not boil. Pour over the chicken balls and serve immediately.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 5 grams, TransFat 0 grams
TURKISH YOGURT SOUP WITH CHICKEN, CHICKPEAS AND RICE
Make and share this Turkish Yogurt Soup With Chicken, Chickpeas and Rice recipe from Food.com.
Provided by Karen in MA
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
- Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through (about 10 minutes). Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
- In a large saucepan, whisk together yogurt, egg yolk and flour. Whisk in stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
- Melt butter in a small skillet. Add the garlic, paprika and cayenne and cook over medium heat until fragrant (about 2 minutes). Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.
Nutrition Facts : Calories 599.5, Fat 27.6, SaturatedFat 9.8, Cholesterol 134.6, Sodium 745.2, Carbohydrate 57.7, Fiber 6.3, Sugar 7, Protein 29.6
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