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Walnut Soup With Yogurt

Veggie.Lover's picture
Ingredients
  Vegetable oil 4 Fluid Ounce (120 Milliliter)
  Garlic 1 Clove (5 gm), crushed
  Shelled walnuts 5 Ounce, pounded to a paste (150 Gram)
  Water 3⁄4 Pint (400 Milliliter)
  Cornflour 1 Ounce (25 Gram)
  Yogurt 2 Pint (1.15 Liters)
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Cucumber 1 Small, peeled and cut into small cubes
  Dill 1 Tablespoon, chopped
  Parsley 1 Tablespoon, chopped
Directions

GETTING READY
1. In a large pan, heat the oil
2. Add the garlic and walnut paste. Cook for four minutes
3. Pour in two-thirds of the water and boil for 5 minutes

MAKING
4. In a small bowl, dilute the cornflour with the rest of the water
5. Add to the soup in small amounts at a time
6. Boil for four minutes until thick
7. Remove from heat
8. Stir in the yoghurt
9. With a wire whisk, whisk in the yoghurt to form a smooth, creamy soup
10. Chill the soup
11. Season with salt and pepper only when the soup is completely chilled

SERVING
12. Serve cold sprinkled with chopped cucumber and herbs

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Walnut

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