Recipe: Yogurt Soups

COLD PERSIAN YOGURT SOUP
1/2 c. raisins (white)
boiling water
1 c. cold water
3 c. yogurt or buttermilk
1/2 c. Half 'n Half
1 c. med. cucumber (chopped and pared)
1/4 c. chopped green onion
2 tsp. salt
1/2 tsp. ground white pepper
1 tsp. dill weed
1 hard boiled egg
1 tsp. chopped parsley
Pour boiling water over the raisins and drain. Add raisins to cold water and chill for about an hour. Meanwhile combine yogurt or buttermilk, Half 'n Half, chopped cucumbers, chopped green onion, salt and pepper. Crush dill and stir into yogurt mixture. Chill for about an hour, then combine with raisins and water. Just before serving, peel and chop hard boiled egg and add to soup. Be sure soup is very cold. Sprinkle with chopped parsley. Makes about 6 servings.

AKAY'S FAVORITE YOGURT SOUP (TURKISH)
1 egg
1 tbsp. rice
1 tbsp. flour
1 c. plain yogurt
3 c. water or broth (beef or chicken)
Mix the first four ingredients very well. Add a little COLD water or broth (hot water or broth spoils the yogurt; it turns into little curds), cook over low heat, stirring constantly until it starts boiling. Add the rest of the broth or water (if you want you can add more than 3 cups). Cook it over high heat again until it boils. When it starts boiling you lower the heat to low, stir occasionally until all rice is cooked, about 15 to 20 minutes. You can garnish it with cayenne pepper and dried mint leaves sauteed lightly in 2 tbsp. butter. Yum!

YOGURT RICE SOUP
1/2 c. rice
4 c. water
1 tsp. salt
1/4 c. butter
1 med. onion, finely chopped
2 tbsp. fresh mint leaves or 2 tsp.
dried
Parsley
3-4 c. plain yogurt
Bring rice, water and salt to boil, then simmer until tender. Melt butter, add onion, and saute' until golden. Remove from heat and add mint and parsley. Add to rice and water. Beat yogurt with a spoon until smooth. Gradually add some of the hot rice water, then pour the yogurt into the pot slowly. Stir over low heat until thoroughly heated. Do not let it boil. This soup has a delicious and unusual taste.

FRUIT & YOGURT SOUP
1 1/2 c. heavy cream
4-5 (8 oz.) Swiss style yogurt
1 c. orange juice
1 1/2 tbsp. sugar
Whisk together: Do not use Yo-Plait Add 1 1/2 teaspoons vanilla. Stir in blueberries, strawberries and sliced bananas.

SPINACH & YOGURT SOUP
2/3 med. onion, chopped or sliced any
which way
1 tbsp. margarine or oil
1 1/2 tsp. flour
1/4 tsp. each salt & Accent
1/2 scant tsp. tarragon
Dash each nutmeg & white pepper
1 (10 oz.) pkg. frozen spinach
1 can Campbell chicken broth,
undiluted
1/2 c. plain yogurt
Thin slices lemon to float for garnish
This makes only two big bowlfuls. Best make double. In heavy 1 1/2 quart saucepan saute onion in oil until soft but not brown. Mix n flour and spices and cook until bubbly. Mix in spinach and then broth. Bring to boil, then simmer, uncovered 15 minutes. Let cool a bit, then whirl in blender until smoothly pureed. Return all to cooking pan. Can fix ahead to here and refrigerate until serving time. Then reheat just TO boiling, add yogurt, mix until smooth, heat to steaming, taste, serve with lemon float.

YOGURT SOUP WITH BARLEY
7 to 8 c. chicken stock or broth
1/2 c. pearl barley
1 lb. spinach or 1 pkg. frozen spinach
3 tbsp. cornstarch
3 tbsp. water
2 c. yogurt, plain
2 tsp. sugar
1/4 c. butter
1 med. onion, chopped
2 cloves garlic, minced
2 tbsp. fresh mint or 4 tsp. dry mint
In 3 to 4 quart pan, bring chicken stock to boil over high heat. Add barley, reduce heat, cover and simmer about one hour, until tender. Remove stems from spinach and rinse well. Slice leaves into 1/2 inch wide strips. Set aside. In a small saucepan, blend cornstarch and water over medium low heat until smooth. Stir in yogurt and sugar. Bring to a boil, stirring frequently. Remove from heat and let cool. In frying pan melt butter over medium heat. Saute onion and garlic until soft, about 10 minutes. Stir in mint. Remove from heat and set aside. Add spinach to stock and simmer for 3 minutes. Stir in yogurt mixture, bring to a boil over medium high heat and cook, stirring, for 3 more minutes. Thin soup with additional stock, if desired. Serve in bowls, spooning onion mixture over top.

TOMATO YOGURT SOUP
4 c. tomato juice
1 c. plain yogurt
2 tbsp. fresh lemon juice (or frozen)
1/4 tsp. celery powder
4 - 5 dashes hot pepper sauce
1/4 c. finely chopped chives
Put juices, yogurt, celery powder and hot pepper sauce in blender or processor and process until well blended. Pour into bowl and stir in chives. Cover with plastic wrap and chill 2 to 3 hours. Serve cold.