Armenian Chilled Spinach-Yogurt Soup
3/4 pounds spinach
1-1/2 cups unflavored yogurt
1 tablespoons finely chopped fresh mint, or 2 teaspoons crushed dried mint
1/4 cup water
1/2 small garlic clove
1/4 teaspoon salt
3/4 cups ice water
Wash the spinach thoroughly under cold running water. Discard the tough stems and bruised leaves.
Combine the spinach and water in a saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer about 5 minutes or until the spinach is barely wilted. Drain and cool the spinach. Squeeze it dry and chop finely.
Mash the garlic with the salt.
In a bowl combine the yogurt with the mashed garlic and mint and stir until smooth.
Add the spinach and mix well. Gradually stir in the ice water until thoroughly blended. More or less ice water may be used, depending on whether a thicker or thinner soup is desired.
Taste and adjust the seasoning, if necessary. Cover and chill.
Serve in individual soup bowls, adding 1 ice cube to each bowl.
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