Spinach and yogurt soup
- Yield : 4 bowls
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 40m
Spinach and yogurt soup
This is a great tangy spinach and yogurt soup that can be spiced up with a chilli butter dressing. The soup is ideally made with baby spinach leaves lightly steamed to retain their deep green color.
- 250 grams baby spinach
- 3 cups of stock (Chicken or Vegetable)
- 2 tablespoons of butter
- 1 medium sized onion
- Salt and freshly ground pepper
- 2 cups of plain yogurt
- 2 tablespoon of plain flour
- 2 egg yolks
- 1 teaspoon of lemon juice
- Chilli butter dressing
Wash the spinach. I like to use the stems too if it is baby spinach else it is best remove the thick stems. Leave the water on the spinach as it is as it helps to cook the spinach. For me the best way to cook spinach is to steam it in a steamer for 5-7 minutes till you see them wilt but retain their fresh green colour. Overcooking it will turn it to a khaki green colour which is not ideal. If you do not have a steamer, just put it in a pan, cover it and cook for 5 minutes to get the same result. Drain the spinach by squeezing the water out. Reserve the water for use in the sauce. Finely chop the spinach and set aside.
Grate the onions. In a heavy medium sized sauce pan, heat the butter over medium heat, add the onion and cook gently for about two minutes until softened but not brown. Stir in the chopped spinach. Add a little of the reserved water and season with salt and peppers.
Remove from the pan, put in a blender and make paste of the onion and spinach mix. Add back to the pan along with the reserved spinach water and the stock. Bring to boil and simmer for a few minutes.
Mix the yogurt, flour, egg yolks and lemon juice and whisk it together. Add this to the simmering spinach mix and turn off the heat. Cover and let it cook in its own heat. Add salt and pepper to taste.
To make the topping, melt one tablespoon of butter on low heat and add half a teaspoon of chilli powder and switch of the heat. Stir to make a vibrant red colour topping and use it to dress the soup while serving it.
Sultan’s Kitchen – A Turkish Cookbook by Ozcan Ozan
1.I loved the use to yogurt, flour and egg as a mix for the base of the soup.
2. The same mix will easily work to make a soup with spring onion, broccoli or peas as the second key ingredient.
3. It is called Ispanakli Yogurt Corbasi in Turkish.
4. You can skip using the flour if you do not want a thick soup.