This recipe is for my cousin Gemma (sorry it took so long, Gemma).
Yoghurt soup is also a great hit in our house. It is easy and quick, and can be varied as to what you put in it, so it can stretch from a light and warm starter, to a full and satisfying meal.
Choose a yoghurt with a degree or tartness you like. I like it not too acid, but not completely lacking acidity either. The consistency should be quite liquid. Of course the thicker the yoghurt you use, the more water you will need to add. And vice versa. (Here in Denmark, yoghurt is traditionally quite liquid, but recently, all kinds of more creamy and thick yoghurts can be found on the market, usually sold as Greek or Turkish yoghurt).
Although I have decided to cut down on the use of bouillon cubes, it does give the flavour a distinct plus in this recipe.
As to the type of “filling” that can be used with the soup, the simplest is probably cooked round rice. But also cooked tortellini, meat cubes, chicken cubes… anything your imagination fancies. Unless whatever you decide to “fill” the soup with cooks almost instantly, I would recommend the add it in at the last minute, after the soup is cooked, to heat through, then serve.
So here is how to make it. I would be happy to hear how it works for you.
1 Tbs olive oil
4 to 8 cloves garlic (or one, depending on your taste), crushed.
1 chicken bouillon cube (I use one Maggi or Knorr bouillon)
1/2 liter (thick) yoghurt
1 liter water
1 Tbs maïzena (cornstarch), diluted in 1/2 cup of cold water (it prevents the yoghurt from separating as it heats).
Crushed dried mint – a little handful
-Dilute the bouillon cube over medium heat with half the crushed garlic. (don’t let the garlic brown)
– Add the yoghurt, the water and the cornstarch.
– Keep stirring (best with a wisk) and bring to a boil. Add the rest of the crushed garlic.
– Add rice, cooked tortellini, etc… and sprinkle with the dried mint