USING GREEK YOGURT IN SOUP RECIPES

YOGURT SOUP RECIPE | ALLRECIPES

Yogurt Soup Recipe | Allrecipes image

This is a Turkish yogurt soup that is really delicious and easy to cook.

Provided by shabnam

Categories Soups, Stews and Chili Recipes Soup Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups whole milk
3 cups plain yogurt
2 egg yolks
5 tablespoons all-purpose flour
2 cups water
4 teaspoons chicken bouillon granules
2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 331.9 calories, CarbohydrateContent 32.9 g, CholesterolContent 138.1 mg, FatContent 13.4 g, FiberContent 0.4 g, ProteinContent 20.2 g, SaturatedFatContent 7.3 g, SodiumContent 1187.2 mg, SugarContent 24.6 g

CARROT SOUP WITH YOGURT RECIPE | MYRECIPES

Carrot Soup with Yogurt Recipe | MyRecipes image

A hint of toasted sesame oil lends depth to this velvety soup. Use real baby carrots, not the whittled-down packaged ones, which are lacking in flavor. Garnish with sautéed carrot strips.

Provided by Jeanne Kelly

Yield 8 servings (serving size: 1/2 cup soup, 1 tablespoon yogurt, and 1 mint sprig)

Number Of Ingredients 7

Ingredients

2 teaspoons dark sesame oil
? cup sliced shallots (about 1 large)
1 pound baby carrots, peeled and cut into 2-inch pieces
2 cups fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
½ cup 2% Greek-style plain yogurt
8 fresh mint sprigs

Steps:

Heat oil in a medium saucepan over medium heat. Add shallots to pan; cook 2 minutes or until almost tender, stirring occasionally. Add carrots; cook 4 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 22 minutes or until tender. Add ginger; cook 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
Pour half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining carrot mixture. Return pureed soup to pan; heat over medium heat 2 minutes or until heated.
Spoon soup into small bowls, and top with plain yogurt and fresh mint sprigs.

Nutrition Facts : Calories 47 calories, CarbohydrateContent 6.5 g, CholesterolContent 1 mg, FatContent 1.6 g, FiberContent 1.7 g, ProteinContent 2.2 g, SaturatedFatContent 0.4 g, SodiumContent 163 mg

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