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This International soup features quart) plain yogurt 1 c Fresh whole-kernel corn, about 1 lb) beets, peeled 1 Cucumber, peeled, seeded. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Cold Yogurt And Garden Vegetable Soup – Country Living
Description
This International soup features quart) plain yogurt 1 c Fresh whole-kernel corn, about 1 lb) beets, peeled 1 Cucumber, peeled, seeded. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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cut into 1/2-inch cubes -&
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cut into 1/2-inch chunks 3 c Water 1 Head lettuce (romaine, 1 sm Onion, finely chopped -green or red leaf, or 1 lg Clove garlic, finely -Boston), shredded -chopped 2 tb Chopped fresh dill 2 tb White-wine vinegar 2 ts Lemon juice 1 ts Salt Ground black pepper (opt.) 8 sm (1-inch diameter) white 1 1/2 ts Honey (opt.) -new potatoes, quartered 1.
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The day before serving, drain yogurt.
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Line a large strainer with cheesecloth or a large coffee filter and place it over a bowl.
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Pour yogurt into strainer, cover, and refrigerate overnight.
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Transfer strained yogurt to small bowl; discard liquid.
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Refrigerate yogurt until Step 3.
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In 4-quart saucepan, combine beets, water, onion, garlic, vinegar, and salt.
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Cover and heat to boiling over medium high heat; reduce heat and simmer 30 minutes.
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Add potatoes and cook 10 to 15 minutes longer or until beets and potatoes are just tender.
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Add the corn and cook 2 more minutes.
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Remove from heat and cool to room temperature.
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Refrigerate, covered, until thoroughly chilled.
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With wire whisk, slowly beat strained yogurt into cold vegetable mixture.
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Add cucumber, lettuce, dill, and lemon juice.
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Taste to adjust seasonings, adding pepper, honey, and more salt, if desired.
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Country Living/August/94 Scanned & fixed by Di Pahl &
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 146.4kcal
- % Daily Value *
- Total Fat 7.9g13%
- Saturated Fat 4.8g24%
- Cholesterol 26.4mg9%
- Sodium 103.2mg5%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 0.0g0%
- Sugars 11.3g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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