Potato Yogurt Soup Recipe
Ingredients
| Butter/Margarine | 3 Tablespoon | |
| 1 cucumber, peeled, seeded, and cut into thick slices | ||
| 3 medium-size thin-skinned potatoes, peeled and cut into 1-inch chunks | ||
| 2 cups coarsely sliced lettuce | ||
| 4 green onions (including tops), thinly sliced | ||
| Vegetable stock | 3 Cup (16 tbs) | |
| Dill weed | 1 Teaspoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Salt and white pepper | ||
| Fresh dill sprigs or chopped parsley | ||
Directions
In a 3-quart pan over medium heat, melt butter.
Add cucumber and potatoes and cook, stirring, for 4 minutes.
Add lettuce, onions, stock, and the 1 teaspoon dill.
Simmer, covered, until potatoes are tender (about 25 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return to pan and stir in milk.
In a small bowl, combine cornstarch and yogurt; stir into soup.
Cook, stirring, over medium heat, until hot and thickened.
Season to taste with salt and pepper.
Garnish each serving with a sprig of fresh dill or a sprinkling of chopped parsley.
Add cucumber and potatoes and cook, stirring, for 4 minutes.
Add lettuce, onions, stock, and the 1 teaspoon dill.
Simmer, covered, until potatoes are tender (about 25 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return to pan and stir in milk.
In a small bowl, combine cornstarch and yogurt; stir into soup.
Cook, stirring, over medium heat, until hot and thickened.
Season to taste with salt and pepper.
Garnish each serving with a sprig of fresh dill or a sprinkling of chopped parsley.
Chef
