Here is a lovely colourful soup, low in fat, high in protein and vibrant with healthy yoghurt and spinach.
From: Cook’s Library,
, 2002 Parragon Publishing, UK
Yoghurt and Spinach Soup Serves 4
20 ounces chicken broth or stock
4 tablespoons long grain rice. Rinsed and drained
4 tablespoons water
1 tablespoon cornstarch
2 ½ cups low-fat plain yoghurt
3 egg yolks, lightly beaten
Juice of 1 lemon
12 ounces young spinach leaves, washed and drained, large stems removed
Salt and pepper
Put a pot of water on heat to boil for the spinach blanching to come.
Put the chicken stock into a large saucepan, season with salt and pepper (careful, the stock might have salt) and turn heat on.
Put in the rice and simmer for 10 minutes, until just barely cooked.
Remove the pan from the heat.
Combine water and cornstarch and make a slurry.
Pour the yoghurt into a separate pan and stir in the cornstarch slurry
Put pan over low heat and bring yoghurt to boiling, stirring in one direction only (either clockwise or anti-clockwise), this is important to keep the yoghurt from breaking down.
When the yoghurt approaches boiling state, simmer under the gentlest heat for 10 minutes.
Remove the pan from the heat and set aside to cool slightly.
When cooled down, stir in the beaten egg yolks
Pour the yoghurt mixture into the stock and stir in the lemon juice, blending thoroughly.
Keep the soup warm, but disallow it to boil.
Blanch the spinach in salted boiling water for a minute or two only, so as to soften but not wilt.
Then pour the spinach into a colander and drain well.
Stir the spinach into the soup and warm through.
Taste for salt and pepper.
Serve with baguettes if desired.
The whole spinach leaves add a lovely colour to this extraordinary yoghurt and spinach soup.