YOGURT OR BUTTERMILK SOUP WITH SPINACH AND GRAINS
This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It's a great soup to keep on hand as summer arrives. For a particularly irresistible version, add some diced avocado.
Provided by Martha Rose Shulman
Categories soups and stews, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
- Meanwhile, steam the spinach above 1 inch of boiling water until wilted, 1 to 2 minutes, moving the leaves around with tongs once to ensure that they steam evenly. Rinse with cold water and squeeze out excess moisture. Chop medium-fine.
- Combine all the ingredients in a bowl. Thin out with ice water if desired. Season to taste with salt and pepper. Chill for one hour or longer.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 668 milligrams, Sugar 12 grams
GRAINS IN HERBY BUTTERMILK
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Lunch Grains Barley Buttermilk Herb Dill Parsley Yogurt Vegetarian Soy Free Peanut Free Tree Nut Free Healthy
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toast grains in a dry medium heavy pot over medium heat, stirring occasionally, until just slightly darkened and beginning to smell nutty, about 4 minutes. Pour in 4 cups water, then add onion, garlic, lemon zest, and a couple of big pinches of salt; stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally and skimming any foam from surface as needed, until grains are tender (pull out a few grains and take a bite to test), 35-45 minutes; pluck out and discard onion, garlic, and lemon zest.
- Meanwhile, purée parsley, dill, buttermilk, and a big pinch of salt in a blender until bright green and smooth. Pour into a medium bowl, add yogurt, and whisk until your arm gets a bit tired-3 minutes should do the trick (whisking the mixture well will ensure that the yogurt doesn't split and get grainy when you add it to the grains).
- Pour buttermilk mixture over grains. Increase heat to medium and bring to a bare simmer. Cook just until heated through, about 1 minute. Remove from heat and squeeze in juice from lemon half. Stir well, then taste grains and season with more salt if needed. Skim any foam from surface.
- Ladle grains into bowls. Drizzle some oil into each bowl and top with coarsely ground pepper.
YOGURT OR BUTTERMILK SOUP WITH WHEAT BERRIES
This is the kind of meal I could eat every day for lunch and never tire of. Cold summer soups welcome the addition of chewy whole grains. On a hot day in early summer, a soup like this one is both refreshing and substantial.
Provided by Martha Rose Shulman
Categories easy, soups and stews, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 15 minutes. Rinse if desired and drain on paper towels.
- Combine all of the ingredients. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with cilantro or mint leaves.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 635 milligrams, Sugar 13 grams
SPINACH AND BUTTERMILK SOUP
An unusual and a hearty soup with a crunch. Easy to make. Even spinach haters will love this soup. This recipe has been modified from an old East Indian recipe. You can substitute 1 1/2 cups of cooked fresh or frozen spinach if you prefer.
Provided by Talking Head
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In the container of a food processor or blender, combine half of the spinach with the buttermilk. Puree until smooth. Transfer to a saucepan, and stir in the rest of the spinach. Stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts (see Cook's Note), and salt. Set aside.
- Heat olive oil in a small skillet over medium heat. Add cumin seeds, and when they begin to sizzle, stir in the serrano peppers. (You can slice the peppers in two for added flavor and spiciness--or use fewer chiles, if desired.) When the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
- Bring the buttermilk mixture to a boil, stirring constantly. Remove from heat immediately, and serve hot.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 15.7 g, Cholesterol 7.3 mg, Fat 12.4 g, Fiber 3.1 g, Protein 10.6 g, SaturatedFat 2.5 g, Sodium 221 mg, Sugar 10.7 g
SPINACH AND YOGURT SOUP
A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.
Provided by Sean
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
- Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 12.7 g, Cholesterol 14.2 mg, Fat 5.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 5.3 g
SPINACH AND YOGURT SOUP
Make and share this Spinach and Yogurt Soup recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain spinach; remove any large stems.
- Cut into strips.
- Heat oil in large saucepan and saute garlic, onion, and green onions until soft.
- Stir in rice; add 3 1/2 cups water and the turmeric.
- Season to taste with salt and pepper.
- Simmer for 15 minutes, then add spinach, cooking 5-7 minutes more, until rice is tender.
- Lower heat on soup.
- Stir yogurt briskly, then add to soup.
- Stir only to blend, and heat just until soup is heated through.
- Do not boil, or yogurt will curdle.
- Serve.
- As a suggestion, serve with fresh flatbreads with olive oil, olives, lemon wedges, and a plate of fresh herbs.
CHILLED YOGURT-SPINACH SOUP WITH SHRIMP
Greek yogurt and cucumbers make a healthful chilled soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 11
Steps:
- Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
- Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
- Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.
Nutrition Facts : Calories 256 g, Cholesterol 178 g, Fat 8 g, Fiber 3 g, Protein 34 g, Sodium 706 g
TURKISH BARLEY AND BUTTERMILK (OR YOGURT) SOUP
From Frances Moore Lappe's "Diet for a Small Planet". She says that she once demonstrated this and the moderator could not stop eating it for the entire program. About as simple as it gets.
Provided by zeldaz51
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a heavy pot and saute onions until translucent.
- Add barley and saute, stirring lightly, until translucent and slightly toasty-smelling.
- When onion is well browned, add stock and cook until barley is well done, 45 minutes to an hour (or 25 minutes in a pressure cooker).
- Remove from heat, let cool a bit, and slowly add buttermilk and more stock to thin it if necessary. Sprinkle in dill and add butter or margarine.
Nutrition Facts : Calories 302, Fat 9, SaturatedFat 1.8, Cholesterol 4.9, Sodium 137.2, Carbohydrate 46.7, Fiber 9.2, Sugar 9.4, Protein 10.6
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