Thread: Soup Recipes
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Old June 2nd, 2008, 09:09 PM   #28
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Join Date: Feb 2007
Location: California
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YOGURT & SPINACH SOUP

INGREDIENTS
2 1/2 C CHICKEN STOCK
SALT & PEPPER
SCANT 1/2 C LONG GRAIN RICE, RINSED AND DRAINED
4 TBSP WATER
1 TBSP CORNSTARCH
2 C LOW FAT PLAIN YOGURT
3 EGG YOLKS, LIGHTLY BEATEN
JUICE OF 1 LEMON
GENEROUS 1 C FRESH YOUNG SPINACH LEAVES, WASHED AND DRAINED
CRUSTY BREAD, TO SERVE

1. Pour the stock into a pan, season to taste with salt and pepper, and bring to a boil. Add the rice and let simmer for 10 minutes, until barely cooked. Remove from the heat.
2. Combine the water and cornstarch to make a smooth paste.
3. Pour the yogurt into the a separate pan and tir in the cornstarch paste. set over low heat and bring slowly to a boil, stirring with a wooden spoon in one direction only. This prevents the yogurt curdling on contact with the hot stock. When it has reached boiling point, stand the pan on a heat diffuser and let simmer gently for 10 minutes. Remove the pan from the heat and let cool slightly, then stir in the egg yolks.
4. Pour the yogurt mixture into the stock, add the lemon juice and stir to blend thoroughly. Keep warm, but do not let boil.
Blanch the spinach in a pan of lightly salted until softened, but not wilted. Drain well, then stir into the soup. Let the spinach warm through. taste the soup and adjust the seasoning. If necessary. Serve in wide, shallow soup plates, with hot, fresh crusty bread.
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