Turkish Yogurt Soup

1 Jul

I recently bought an EasiYo yogurt maker after getting tired of the dilemma of trying to decipher which store-bought yogurt labeled “plain” was actually plain, which was vanilla-flavored, and which contained more sugar than a can of soda–believe me, you only want to accidentally put sweet vanilla yogurt on your falafel once to lose all taste for ever making that mistake again.  Anyway, I made a batch of unsweetened Greek yogurt, was quite pleased with the fresh and tangy results, and then faced the problem of what to do with a liter of yogurt before it spoils.  Even I can’t drink that much lassi that quickly.

Yogurt soup was the answer–and it also let me play with the mint I’ve been trying to grow indoors!  I started out with a recipe from The New Mediterranean Diet Cookbook, tweaking as I went along (as usual).  Since this is not reheat-friendly soup, I didn’t want to wind up with oodles of leftovers I’d have to nurse carefully along over a burner to prevent curdling, so I had to cut some of the measurements in thirds.  I also didn’t add any rice or grain, to avoid excess carbs.

turkishyogurtsoup001

Ingredients

2 cups chicken stock
1 cup unsweetened yogurt (I used full-fat Greek)
1 egg
1/3 cup cold water
1/2 tbsp flour
1 chicken breast, chopped
1/4 of a large purple onion, chopped
sea salt
white pepper
mint leaves

turkishyogurtsoup002

Simmer the chicken stock in a small pot over medium heat.  In a separate saucepan, saute the chopped chicken and onion until cooked through, with a dash of oil.

In a mixing bowl, beat one egg well with a splash of the cold water.  Add the flour, whisking thoroughly, and the remaining water a dribble at a time until the egg-flour-water mixture is smooth and no lumps are visible. Add the yogurt slowly to the bowl, while continuing to whisk, until thoroughly blended.

Your stock should be simmering very lightly, not boiling hard.  Pour the yogurt mixture slowly into the simmering stock, a little at a time, and whisk as you mix.  Do not let the yogurt come to a boil, or the egg will congeal.  Cook the soup, whisking regularly, until it has the consistency of light cream (about ten minutes), then add the cooked chicken and onion, along with a dash of white pepper and a pinch of sea salt.

Serve as soon as the chicken is hot. Garnish with mint leaves, torn or sliced.

Serves 2.

turkishyogurtsoup003Note that I’ve tagged this as low-carb: this is only true if the yogurt you use does not contain a lot of carbs. Straining yogurt to remove the whey can cut a fair amount of the remaining lactose, as can allowing it to ferment a few hours longer before cooling it, if you make it yourself.  Google low-carb yogurt if you’re curious about whether it counts or not!

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2 Responses to “Turkish Yogurt Soup”

  1. Quinn July 1, 2013 at 4:57 am #

    So, do you recommend making your own yogurt?

    • oddvocado July 1, 2013 at 5:01 am #

      I certainly prefer it to the storebought stuff, though the packs of mix are pretty pricey. I have yet to experiment with using some of this batch to start a new batch from milk instead of a mix.

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