Chilled Yogurt Soup With Spinach And Chickpeas Recipes

CHILLED YOGURT SOUP WITH SPINACH AND CHICKPEAS

Steps:

• Steam the spinach until just wilted, about two minutes. Rinse with cold water, squeeze out excess water and chop. Set aside.
• In a mortar and pestle, combine the garlic and a generous pinch of salt; mash to a paste. Stir into the yogurt. Add the water, and stir together. Add the cumin seeds, and stir in the spinach and chickpeas. Season to taste with salt and pepper. Chill several hours. If desired, add the lemon juice. Garnish each serving with chopped fresh dill or parsley and an optional drizzle of olive oil.

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.

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

CHILLED YOGURT-SPINACH SOUP WITH SHRIMP

Steps:

• Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
• Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
• Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.

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.

CHILLED CHICKPEA SOUP

Steps:

• 1. In a food processor or a blender, process together the ginger, garlic, green chili pepper, chickpeas, and 1/4 cup cilantro until smooth. Then mix in the yogurt, salt, and black pepper and process again until smooth. Transfer to a serving bowl.2. Heat the oil in a small nonstick saucepan over medium-high heat and cook the red chili peppers, stirring until softened, about 30 seconds. Then add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the other 1/4 cup cilantro and stir until wilted, about 1 minute. Transfer to the soup and swirl lightly to mix, with parts of the spiced oil visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.