Skorthózoumi (Greek Garlic Soup) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a spicy garlic soup from Greece which typically is made during the winter months. If you don't care for too much garlic, only use 2 cloves :). Ingredients:
6 cups water |
3 garlic cloves |
1 tablespoon thyme |
2 bay leaves |
10 peppercorns, whole |
6 1/8 ounces feta cheese |
1 cup greek yogurt |
1 tablespoon plain flour |
2 eggs, medium size |
salt, to taste |
4 tablespoons arugula, chopped |
Directions:
1. Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
2. Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
3. Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
4. Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
5. Remove the soup from the stove.
6. Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
7. Slowly pour the egg mixture into the soup, stirring constantly.
8. Add salt to taste and serve with arugula and crisp bread.
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