OTTOMAN EMPIRE YOGURT SOUP
Provided by Tyler Florence
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons of the butter over medium heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Pour in the chicken stock and continue to stir well. Bring the mixture to a simmer, and then add the barley and the salt. Reduce the heat to medium-low flame, cover, and cook for about 25 to 30 minutes, or until the barley is tender.
- In a large mixing bowl, blend together the yogurt and egg yolks until smooth.
- After the barley has softened, lower the heat and gradually whisk the yogurt mixture into the barley and cook just until it is ready to boil.
- For the finishing touch, melt the remaining 2 tablespoons of butter in a saute pan. When the butter is foamy, mix in the mint and paprika. Let this turn golden and stir it into the soup. Serve the soup piping hot.
CHILLED TOMATO YOGURT SOUP
Categories Soup/Stew Blender Tomato Quick & Easy Yogurt Lunch Basil Curry Summer Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups, serving 4
Number Of Ingredients 4
Steps:
- In a food processor or blender purée the tomatoes in batches, force the purée through a fine sieve set over a bowl, and whisk in the yogurt, the curry powder, the basil, and salt and pepper to taste. Chill the soup, covered, until it is cold. (The soup may be made 1 day in advance and kept covered and chilled).
SUMMER TOMATO SOUP WITH BASIL CREAM
Provided by Joanna Pruess
Categories soups and stews, appetizer
Time 30m
Yield Six servings
Number Of Ingredients 10
Steps:
- In a heavy, medium-size saucepan, melt the butter just until it foams. Add the shallots or onion and saute over medium heat just until wilted and very lightly colored, about seven to eight minutes.
- Stir in two teaspoons of the salt and the tomatoes, cover tightly and cook slowly for about 12 minutes until the tomatoes are soft.
- Transfer the mixture to the bowl of a food processor fitted with a steel chopping blade and puree until smooth. Or pass the mixture through a food mill. Return the puree to the saucepan, stir in the chicken stock and milk, season with white pepper and heat gently for a few minutes.
- In a chilled bowl, beat the heavy cream just until it forms soft peaks. Stir in the remaining salt and the basil. Ladle the soup into bowls, add a good-size dollop of the basil cream in the middle of each bowl and place a couple of basil leaves in the center. To make a decorative design, swirl the cream outwards in a circular or sunburst pattern, using the tip of a knife or spoon handle.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 15 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 1092 milligrams, Sugar 16 grams, TransFat 0 grams
CHILLED TOMATO AND YOGURT SOUP WITH MATANE SHRIMP, BASIL, MINT
Fast and easy, full of flavor. A summer soup with flavors from the garden and the tiny sweet cold water shrimp of the st. lawrence. This recipe is thanks to Les Fougeres restaurant in chelsea quebec.
Provided by MarraMamba
Categories Vegetable
Time 11m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place tomatoes and cucumbers in food processor and puree until smooth.
- Add yogurt, olive oil, curry powder and fresh herbs. Continue to process until smooth. Season to taste then chill until very cold.
- Serve cold garnished with a little yogurt and some matane shrimps.
Nutrition Facts : Calories 176.5, Fat 10.4, SaturatedFat 3, Cholesterol 67.2, Sodium 113.8, Carbohydrate 11.5, Fiber 2.1, Sugar 8, Protein 10.7
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