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Garlic Soup

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Ingredients
  Garlic head 3 , cloves, peeled (3 Is For The Stout-Hearted)
  Mountain thyme 1 Tablespoon
  Bay leaves 2
  Black peppercorns 10
  Feta cheese/Mizfthra / cottage cheese 6 Ounce (175 Gram)
  Thick yogurt 8 Fluid Ounce (250 Milliliter)
  Flour 1 Ounce (1 Heaped Tablespoon)
  Eggs 2 Medium
  Salt To Taste
  Rocket/Finely chopped water cress 4 Tablespoon, chopped
Directions

In a soup pot, pour 1.5 litres (2 pt 8 fl oz) water over the garlic, thyme, bay leaves and peppercorns, and boil for 20-30 minutes.
Strain the broth through a fine sieve, pressing firmly with a wooden spoon.
Return the broth to the soup pot and crumble the cheese into it.
Beat the yogurt with the flour until smooth.
This should prevent the yogurt from curdling in the hot soup.
Continue beating while slowly pouring in a ladleful of hot soup.
Pour all this back into the soup and stir over a low heat for 10 minutes.
Remove the soup from the stove.
Beat the eggs until frothy and slowly add 2 ladlefuls of hot soup to them.
Stir the egg mixture back into the soup.
Taste and season with salt.
Sprinkle each serving with a tablespoon of chopped rocket or watercress, and serve with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Sprinkling
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Garlic
Interest: 
Party, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
8

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