Greek Yogurt Soup With Fresh Herbs
Served hot or cold, this simple soup is an immune system boost in a bowl.
There are few things more frustrating than being sick when it’s warm outside. I’m inside with a blanket and a box of Kleenex, only catching a glimpse of blue skies, sunshine and green leaves as I shamble from the bed to the couch.
This year, instead of stocking the freezer with chicken soup to help once I’ve already gotten sick, I’m going on the offense with Greek yogurt soup topped with fresh vegetables and herbs from the garden.
"Greek yogurt helps fight off colds and flu by stimulating the immune system via active live cultures called probiotics," says George Mandakas, general manager of Blue Olive Market in New York City. And the chopped herbs on top are much more than a garnish: "Mint is rich in carotenes, vitamin C and acts as a hearty source of iron that promotes healthy blood—our first line of defense for fighting off colds."
Served cold when the weather's warm or hot when the weather's cold, this recipe is a soup for all seasons.
Greek Yogurt Soup
Courtesy of executive chef Stergios Kozakis, Blue Olive Market, New York, New York
- 1 pound Greek yogurt
- 1 cup water
- ¼ cup bulgur
- 1 egg
- 3 teaspoons flour
- 1 teaspoon sea salt
- ½ teaspoon white pepper
- For garnish: chopped mint and dill, shredded English cucumber (seeds removed) and paprika
Bring water to a boil, remove from heat, add bulgur and allow to steep for 20 minutes.
Strain cooked bulgur through cheesecloth. Retain the water for later use and wring the bulgur tightly with hands to remove excess water.
To make the base, place the retained water and yogurt into a pot and warm over low heat. Add the cooked bulgur, salt and pepper into the soup base.
Beat egg in a small bowl, incorporate flour, then whisk into soup.
Over medium heat, bring the mixture to a boil. Reduce the heat to low and simmer, stirring constantly, until soup thickens. Serve hot or cold with cucumber, mint, dill and paprika on top.