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Author Notes: No one can resist the deceivingly simple to make yogurt and dill soup, adapted from one quite similar served to me by my friend Ines. —Gail Monaghan
- 2 large containers nonfat Greek Yogurt
- 1 large bunch dill, finely chopped
- 1-2 cloves crushed garlic
- 3-4 tablespoons extra virgin olive oil
- 2-3 cups whole milk for thinning as needed
- salt and pepper to taste
- Top with lots of each: Toasted Ground Cumin Tiny cucumbers, thinly sliced or small dice of Kirby or Persian cucumbers Chopped red onion Crumbled feta Crushed pink peppercorns (optional)
- Place yogurt in a large bowl and add the dill, garlic, oil, milk and salt and pepper to taste. Chill and allow flavors to come together (up to 3 days). To serve, divide among chilled soup plates and top with abundant garnishes
- Perfectly cooked pan-roasted cod is topped by an abundance of sweetly caramelized figs and fennel and delightfully complemented by soft, creamy, and lightly truffled polenta. Yum.
- Plums cooked with Cognac and lavender is an unusual, haunting and winning combination and delightful in these light as air (almost a diet dessert if you skip the sauce) beautifully pink soufflés. A plummy crème anglaise sauce elevates them to food for the gods but does not do much for the "low cal" quality.
- This recipe was entered in the contest for Your Best Warm Weather Soup