Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, October 12, 2012

Vegetable Soup with Yogurt

(Yogurtlu Sebze Corbasi)

<br />
Swiss Chard Stems with Chickpeas
2 tbsp extra virgin olive oil
1 medium sized tomato, grated
1 small carrot, peeled, grated
1 small potato, peeled, grated
2 green onions, chopped
3-4 mushrooms, cleaned, sliced
1/4 cup mini size pasta
2 1/2 cup warm water
1 handful, baby spinach, washed, drained

Yogurt Sauce:
1/2 cup yogurt
1 egg yolk

3 tbsp extra virgin olive oil
1 tbsp mint

In a medium size pot, saute the tomato, potato, carrot, mushroom, fresh onion with olive oil for about 2-3 minutes. Add the pasta, warm water, salt and pepper. Cook on medium-low, until the pasta is done. Then turn heat down.

Meanwhile in a bowl, mix yogurt and egg yolk. After the pasta is cooked, take a ladle of liquid from the pot and mix with yogurt sauce. Then slowly pour the mixture into the pot while stirring very slowly. Simmer for about 4-5 minutes. Then add the spinach, stir. Turn the heat off.

Place the olive oil in a small pan. When it begins spitting, stir in the mint and pour into the soup. Serve immediately.

*Adjust the water amount to your liking, I prefer to use less water.

Makes 4 servings.



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