“I've been working on a cold garlic soup for some time and developed this recipe along the way.... still haven't mastered the garlic soup but this one is quite nice. It can be served warm or cold (imagine it as a Greek relative of the vichyssoise). I recommend a nice crusty bread to accompany it as well as a medium-dry sauvignon blanc.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring enough water to boil to cover potatoes and onion. Cut potatoes and onion into chunk-size pieces and place in boiling water. Bring water back to a to boil then let simmer for 15-20 minutes.
  2. While waiting for the potatoes and onion, in a separate pot, bring 2 cups of water to a boil. Add 1 chicken bullion cube. Bring to boil then reduce heat. A few minutes before potatoes are ready, add chopped celery, salt, pepper and fennel. Let simmer. Time your celery so that it remain a bit crunchy -- it will add a nice variation in texture to the soup which otherwise will be smooth and thick.
  3. Finely chop garlic and, if desired, sautee for 1-2 minutes in olive oil.
  4. Use food processor to puree potatoes, onion and garlic. Add the remaining spices to the mix and blend evenly.
  5. Slowly add puree to bullion while stirring. Let simmer for 5 minutes with the lid off. The mix should thicken. Adjust any spice to taste.
  6. Reduce heat to low or turn stove off, but continue to stir for a few minutes. Once temperature is well below boiling point, slowly add yogurt, blend evenly then serve.
  7. Alternative: mix all spices in small bowl, divide in half, add the first half with the bullion cube and then add the second half to the food processor while pureeing.

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