Yogurt Or Buttermilk Soup With Spinach And Grains Recipes

CHILLED SPINACH-POTATO SOUP WITH BUTTERMILK

Steps:

• Bring the potatoes, broth or water, and salt to a boil in a soup pot; turn down and simmer slowly for about 20 minutes.
• Add the leeks, garlic and spinach during the last 5 minutes.
• Use a food processor or hand blender to puree the soup and all the veggies until smooth. You will probably have to do this in batches in the processor.
• Transfer the soup to a container, cover tightly and chill for about 4-5 hours or overnight.
• Stir in the buttermilk just before serving and add white pepper to taste.
• Sprinkle on the fresh dill for garnish.

SPINACH AND YOGURT SOUP

Steps:

• Wash and drain spinach; remove any large stems.
• Cut into strips.
• Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
• Stir in rice; add 3 1/2 cups water and the turmeric.
• Season to taste with salt and pepper.
• Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
• Lower heat on soup.
• Stir yogurt briskly, then add to soup.
• Stir only to blend, and heat just until soup is heated through.
• Do not boil, or yogurt will curdle.
• Serve.
• As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.

YOGURT OR BUTTERMILK SOUP WITH WHEAT BERRIES

Steps:

• Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
• Combine all of the ingredients. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with cilantro or mint leaves.

SPINACH AND YOGURT SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
• Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)

Steps:

• If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
• Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1/4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight.
• Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it's too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.