Yogurt Or Buttermilk Soup With Wheat Berries Recipes

YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS

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.
• Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
• Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.

CUCUMBER, YOGURT & WHEAT BERRY SOUP

Steps:

• Boil the wheat berries until tender and chewy, about 30 minutes if presoaked, or 50 minutes if not. Drain and set aside to cool.
• Put the chopped cucumber into a strainer and sprinkle with salt. Let sit for 20 minutes to drain excess water.
• Drop the spinach into a pot of boiling water, cook for 1 minute until bright green and wilted. Run under cold water and squeeze out excess water. Chop and set aside.
• Chop the garlic with a generous pinch of salt, until it becomes a paste. Add the toasted cumin seeds and continue to chop. Transfer to a bowl and stir in the yogurt and 1 cup of water, until smooth. Stir in the wheat berries, cucumber, lemon juice, and mint.
• Let chill for at least 2 hours and stir in the spinach right before eating.

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.

GRAINS IN HERBY BUTTERMILK

Steps:

• Toast grains in a dry medium heavy pot over medium heat, stirring occasionally, until just slightly darkened and beginning to smell nutty, about 4 minutes. Pour in 4 cups water, then add onion, garlic, lemon zest, and a couple of big pinches of salt; stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally and skimming any foam from surface as needed, until grains are tender (pull out a few grains and take a bite to test), 35-45 minutes; pluck out and discard onion, garlic, and lemon zest.
• Meanwhile, purée parsley, dill, buttermilk, and a big pinch of salt in a blender until bright green and smooth. Pour into a medium bowl, add yogurt, and whisk until your arm gets a bit tired-3 minutes should do the trick (whisking the mixture well will ensure that the yogurt doesn't split and get grainy when you add it to the grains).
• Pour buttermilk mixture over grains. Increase heat to medium and bring to a bare simmer. Cook just until heated through, about 1 minute. Remove from heat and squeeze in juice from lemon half. Stir well, then taste grains and season with more salt if needed. Skim any foam from surface.
• Ladle grains into bowls. Drizzle some oil into each bowl and top with coarsely ground pepper.

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.

YOGURT MINT SOUP

Steps:

• Rinse and drain the rice. In a large pot bring the water, bouillon, rice, and two pinches of salt to a boil. Cook until the rice is tender.
• In a small bowl, mix the yogurt, milk or buttermilk, egg yolk, and flour until combined. Take a few spoonfuls of the hot liquid from the pot and incorporate into the yogurt mixture. Slowly add the yogurt mixture to the pot while stirring continuously. Cook for an additional 10 minutes.
• Melt the butter in a small skillet and add the dried mint. Cook and stir until fragrant. Add the butter mixture to the soup pot or place a spoonful as topping to each bowl.

YOGURT BLUEBERRY "SOUP"

Steps:

• Place blueberries in a microwave safe bowl and defrost until thawed and warm.
• Mix in yogurt and sugar free syrup to taste, adding enough syrup to "soup" it up to your preference!

CHILLED STRAWBERRY YOGURT SOUP

Steps:

• In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.

BERRIES IN YOGURT CREAM

Steps:

• Place yogurt in a large bowl; whisk in cream. Sprinkle with brown sugar but do not stir. Cover and refrigerate for at least 3 hours. , Just before serving, stir cream mixture. Divide among 10 dessert dishes. Top with berries.