I have a question about the recipe "Cold Asparagus Yogurt Soup" from Rivka. What kind of yogurt do you use in this recipe...Greek yogurt ok?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Yes, it would be fine to use Greek yogurt! And if the soup is slightly thicker as a result, you could always add a touch more water if desired to thin it back out.
Greek yogurt has had whey drained off. It will very in thickness according to how much it has been drained -- thus adjusting as Lindsay-Jean is needed to bring it back to the looser consistency of intact/as originally made from milk yogurt, with all its whey included. The thickness of the soup is in your hands!
sorry: vary, not very; as L-J recommends.
Please enter a valid email address.
Well played. You deserve a cookie.
A few of our summer learnings from the grill
Close Out Summer Grilling with a Bang
Far from Vanilla
The Pantry Of Your Dreams
Our Summer Bucket List Recipes
Decision Are Hard—Shop Giftcards!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.