Walnut Soup With Yogurt Recipe
Ingredients
| Vegetable oil | 4 Fluid Ounce | |
| Garlic-1 clove-crushed | ||
| Walnuts-5 oz (150 g)- shelled, pounded to a paste | ||
| Water | 3/4 Pint | |
| Cornflour | 1 Ounce | |
| Yogurt | 2 Pint | |
| Sea salt | 1 To taste | |
| black pepper | 1 | |
| Small cucumber-1- peeled and cut into small cubes | ||
| Dill and parsley-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
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
Chef
