VCE: Yogurt Soup With Rice And Spinach

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* Exported from MasterCook *

 

Yogurt Soup With Rice And Spinach

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 237

Serving Size : 4 Preparation Time :0:00

Categories : Rice Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bunch scallions -- chopped

including half of the greens

2 tablespoons olive oil

1 onion -- chopped

3 garlic cloves -- chopped

1 cup chopped parsley

1/3 cup chopped dill

OR 3 tablespoons dried

Salt and freshly milled pepper

1 large spinach bunch -- sterns removed

5 cups Basic Vegetable Stock

enhanced with summer vegetables

1 1/2 cups yogurt

plus extra yogurt or sour cream -- for garnish

Fresh lemon juice

1 cup cooked long-grain white or brown rice

1 small cucumber -- peeled,

seeded and finely diced

 

SERVES 4 TO 6

 

A good stock greatly enhances this soup, but if you skip it, be extra

generous with the herbs and allow time for the flavors to marry.

 

Set aside 2 tablespoons of the scallion for garnish and refrigerate.

 

Heat the oil in a soup pot and add the onion, garlic, and herbs. Cook over

medium heat until the onion is soft, 10 to 12 minutes, stirring

occasionally. Add 1 teaspoon salt, the spinach, and the stock and bring to

a boil. Lower the heat and simmer just enough to wilt the spinach, a few

minutes. Purée, then stir in the yogurt and chill well. When cold, taste

again for salt - it will probably need more - or add lemon juice to bring

up the flavor. Season with pepper to taste. Serve with rice and diced

cucumber in each bowl. Garnish with an additional spoonful of yogurt and

the reserved scallions.

 

 

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