Goat Yogurt Soup with Peas
Lacto-Ovo Vegetarian Recipes Low Calorie Recipes Vegetables Gluten-Free Recipes Yogurt Soups and Stews
A cold soup for June. Refreshing, aromatic, good for the figure.
Ingredients
3 goat yogurts (200g each)
200g fresh peas (1 cup)
1/2 bay leaf
3 sprigs of dill
75g goat feta cheese
salt
Mint Oil
6 large mint leaves
3-4 tablespoons extra virgin olive oil
2 pinches chili flakes (pul biber)
Servings: 3
How to prepare goat yogurt soup with peas
- Cook the peas ahead of time as follows: place them in a small pot with the bay leaf, add just enough water to cover the peas (about 1/2 cup) and simmer covered, on medium-low heat, for 12 minutes. After this time the peas are cooked but still al dente. Turn off the heat, leave the lid on the pot (so the peas don't shrivel) and let them cool completely. Can be stored in the refrigerator until needed.
- Mix each yogurt with a pinch of salt. Pour the yogurt into 3 plates.
- Mix the cooled peas with the crumbled feta and chopped dill. Divide among the 3 plates.
- Cut the mint into pieces in a mortar. Add a little coarse salt and the oil. Grind with the pestle until you get a sauce. Add the chili.
- Pour about 1 tablespoon of mint oil into each plate, around the peas.
Goat yogurt
