Yogurt Mint Soup Recipes

TURKISH HIGHLAND MEADOW SOUP (YAYLA ÇORBASı)

Steps:

• Gather the ingredients.
• First, put rice in a covered saucepan with 3 cups of water and bring to a boil. Reduce heat, cover, and cook rice until it softens.
• In a separate bowl, beat egg, plain yogurt, flour, and 1 cup of water briskly with a wire whisk until well blended and creamy. Make sure you have no lumps of flour or yogurt.
• Using your wire whisk , stir rice-water mixture and add yogurt-water mixture while gently whisking. Then, add salt and white pepper. Allow mixture to heat through until steaming. Continue whisking gently without letting the soup come to a boil. If soup becomes too thick for your liking, add a little more water.
• In a separate pan, melt butter and add dried mint. Stir thoroughly and remove from heat quickly. Add butter and mint to soup and continue whisking until well combined. Garnish each bowl of soup with a sprig of fresh mint leaves.
• If desired, you can also keep the butter and mint separate and drizzle it over the top of the soup just before serving. If you want to spice up your soup a little more, optionally add about 1 teaspoon hot red pepper flakes to the butter along with the mint.

CHILLED MELON, CUCUMBER, AND MINT SOUP

Steps:

• Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
• Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.

LENTIL SOUP WITH MINTED YOGURT

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, carrots and garlic and sauté until vegetables begin to soften, about 10 minutes. Add curry, then lentils and stir 2 minutes. Add 9 cups broth and bring to boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour 15 minutes. Season soup with salt and pepper.
• Whisk yogurt, mint, cilantro and basil in small bowl to blend. Season herbed yogurt with salt and pepper. (Soup and herbed yogurt can be made 1 day ahead. Cover separately and chill. Bring soup to simmer, thinning with more broth if needed, before continuing.) Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.

MINT CUCUMBER SOUP

Steps:

• Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside).
• Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth.
• Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds.