Soup - recipes which include Soup and 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.