Soup recipes which include yoghurt

Green Soup

Ingredients

8 cups loosely packed torn spring greens

(spinach, watercress, etc.)

1 large baking potato, pared and sliced

1 small onion, sliced

3 cups chicken broth

1 1/2 cups plain yoghurt

Chopped toasted pine nuts, optional

Recipe

Wash and chop greens; put into a large soup kettle with potato, onion and broth.
Bring to a boil and simmer 20 minutes. Cool slightly.
Puree in a food processor or blender in small batches.
Add yoghurt to the last batch before blending. When finished, mix it all together.
Serve hot or cold topped with pine nuts.
Swirl more yoghurt through the soup before serving, if desired.

North Carolina Peanut Soup

Ingredients

1/4 cup chopped onion

1/4 cup chopped celery

1 teaspoon crushed garlic

3 tablespoon unsalted butter

2 teaspoon curry powder

2 tablespoon flour

2 (13 3/4 ounce) cans chicken broth

1/4 teaspoon pepper

1 cup peanut butter

1/2 cup plain yoghurt

2 tablespoon lemon juice

1/2 cup chopped peanuts

1/4 cup chopped parsley

Recipe

Sauté onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often.
Stir in curry powder.
Mix in flour until smooth, cook 1 minute stirring constantly.
Remove from stove.
Add water to chicken broth to make total of 4 cups. Gradually stir into curry mixture until smooth.
Stir in pepper.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Cool slightly. Place broth mixture and peanut butter in blender or processor.
Whirl until smooth. Return to saucepan.
Bring to boiling, lower heat, cover and simmer 10 minutes.
Place yoghurt in small bowl.
Gradually stir in some hot soup.
Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL.
Stir in lemon juice.
Ladle into bowls.
Sprinkle with chopped peanuts and parsley.

Spinach Soup

Ingredients

1 (10 ounce) package fresh or frozen spinach

3 cups milk

1/4 cup butter

1/4 cup flour

3/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon white pepper

1/2 pint plain yoghurt

1 tablespoon instant minced onion

1 teaspoon chicken flavor base

Recipe

Wash and drain spinach, or thaw frozen spinach.
Put 1 cup of the milk in blender container.
Add spinach, a little at a time, blending until smooth after each addition.
In saucepan, melt butter.
Stir in flour, salt, nutmeg and pepper.
Cook over medium-low heat until bubbly.
Stir in spinach mixture.
Add remaining milk, yoghurt, onion and chicken flavor base.
Cook, stirring constantly, over medium heat, until mixture begins to boil.
Reduce heat and simmer, stirring, for 2 minutes.

Chilled Cucumber Soup

Ingredients

4 cups peeled, seeded, chopped cucumber

2 cups water

2 cups plain yoghurt

1 clove garlic

Several fresh mint leaves

1 tablespoon honey

1 1/2 to 2 teaspoons salt

1/4 teaspoon dill weed

Chopped scallions (for garnish)

Put all ingredients except scallions into blender and purée. Serve very cold. Garnish with chopped scallions or chives.

Mushroom Soup

Ingredients

8 to 12 ounces fresh mushrooms

1 small onion, sliced thin

1/4 cup butter or margarine

3 1/2 cups milk

1/3 cup flour, mixed to a smooth paste with 1/4 cup cold milk

4 chicken bouillon cubes

Pinch of thyme

1/2 cup plain yoghurt

Recipe

Brown the mushrooms and onions in butter for about 5 minutes.
Add milk, flour paste, chicken bouillon cubes and thyme.
Heat over moderate heat, stirring frequently until thickened.
Remove from heat. Season with salt and pepper.
Stir a bit of the hot soup into the yoghurt.
Stir all of the yoghurt mixture into the hot soup. Serve.

Corned Beef with Cabbage Soup

Ingredients

1 (3 1/2 to 4 pound) corned beef brisket

8 cups cold water

1 bay leaf

1 cinnamon stick, broken into 2 or 3 pieces

1 tablespoon mixed pickling spices, tied in a square of cheesecloth

2 medium onions, thinly sliced and separated into rings

1 stalk celery, thinly sliced

8 cups hot water

1 small head (about 1 1/2 pounds) green or white cabbage,

washed and drained

Sour cream or plain yoghurt (optional)

Snipped fresh dill or dried dill (optional)

Recipe

Rinse corned beef well under cold running water, then place in a 5- to 6-quart lidded pot.
Cover with the cold water and bring to a full boil; drain.
Add bay leaf, cinnamon stick, pickling spices, onions and celery.
Cover with the hot water. Bring to a boil, cover, reduce heat to low, and simmer slowly for 31/2 to 4 hours, or until meat is very tender.
Remove corned beef; discard pickling spices and bay leaf.
Cut corned beef into thick slices; return to cooking liquid.
Shortly before serving, cut cabbage into quarters; slice into thin shreds and add to soup.
Bring to a boil and cook, uncovered, for 2 to 3 minutes, just until cabbage is limp but still bright green.
Serve immediately in large soup bowls, placing a slice or two of the beef into each bowl and adding some of the vegetables and broth.
Top each serving with a dollop of sour cream and fresh or dried dill, if desired.

Gila Chicken Soup

Ingredients

2 tablespoons olive oil

8 ounces skinned and boned chicken breast halves, 1/2-inch chunks

1/4 cup finely diced onion

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon chilli powder

1/8 teaspoon ground red pepper

1 (14 1/2 ounce) can chicken broth

1 can black beans, drained and rinsed

1 can Mexican-style stewed tomatoes

3 (6-inch) corn tortillas, halved and cut into 1/2-inch wide strips

2 tablespoons chopped cilantro

6 tablespoons plain low-fat yoghurt

Recipe

Preheat oven to 450 degrees F.
Heat oil in a heavy Dutch oven over medium heat.
Add chicken, and cook for 3 to 4 minutes, stirring frequently, until opaque.
Stir in onion, garlic, cumin, salt, chilli powder and red pepper.
Cook for 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
Stir in broth, undrained corn, drained black beans and stewed tomatoes.
Increase heat to high and bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
Meanwhile, spread tortilla strips in a single layer on a baking sheet.
Bake for 5 minutes, stirring once, until crisp and lightly browned.
Stir cilantro into soup and ladle soup into bowls.
Top servings with tortilla strips and a tablespoon of yoghurt.

Tomato-yoghurt Soup

Ingredients

1 can cream of tomato soup

2/3 cup plain yoghurt

Mix ingredients together in a saucepan. Heat over medium heat, stirring constantly, until hot.

Orange Bisque

Ingredients

3 cups chicken or vegetable broth, divided

1 large onion, diced

2 teaspoons ground ginger (or 1 tablespoon minced fresh ginger)

1 (15 ounce) can sliced or diced carrots, drained

1 (16 ounce) can cut sweet potatoes in light syrup, drained

1 cup orange juice

Shredded peel of 1 large orange

Salt and pepper to taste

Low-fat sour cream or plain yoghurt to garnish

Thinly sliced green onions for garnish

Recipe

In a large saucepan, combine 1 cup of the broth with onion and ginger.
Cover and cook over medium heat for 5 minutes or until onion is tender.
In a food processor or blender, puree the onion-ginger mixture with carrots, sweet potatoes and orange juice.
When smooth, return to the saucepan and stir in orange peel and as much broth as necessary to achieve the desired consistency.
Season with salt and pepper.
Reheat if desired to serve hot, or refrigerate to serve cold.
Top with a dollop of sour cream or yoghurt and sprinkle with sliced green onions.

Cold Yoghurt Soup

Ingredients

1 large cucumber

2 cups plain yoghurt

2 tablespoons vinegar

1 teaspoon salt

1 clove garlic, pressed, if desired

3 medium tomatoes

1/2 cup finely chopped onion or scallions

Recipe

Peel cucumber and cut lengthwise into halves. Discard seeds. Cut into chunks.
Combine in electric blender or food processor the cucumber, yoghurt, vinegar, salt, garlic and onion.
Blanch tomatoes; peel and chop. You can also substitute canned tomatoes.
Stir tomatoes into yoghurt mixture.
Chill several hours or overnight and serve.
Minced cucumber, onions, green pepper and tomatoes can be used as a garnish.

Cold Cucumber-Walnut Soup

Ingredients

1 cup shelled walnuts

6 large cucumbers, peeled, seeded, and thinly chopped

2 large cloves garlic, minced

1 quart buttermilk

1 1/2 tablespoons finely minced dill

1 teaspoon salt

1/2 cup finely chopped scallions, including green tops

Juice of 1 lemon

1 1/2 cups plain non-fat yoghurt

1/4 teaspoon white pepper

Recipe

Place walnuts on a cookie sheet. Roast in a preheated 350 F oven for 15 to 20 minutes.
When cool, rub walnuts between your palms to remove skins. Chop and set aside.
Mix remaining ingredients together. Put 1/2 to 2/3 of this mixture into a food processor and process until smooth.
Return to original bowl.
Add walnuts and mix well.
Cover bowl and refrigerate at least 4 hours before serving.

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