Thursday, November 3, 2016

{soups-salads-and-salad-dressings} Yoghurt Soup with Chicken Balls


Yoghurt Soup with Chicken Balls
Inspired by two Turkish recipes, this is a smooth, tangy and light soup that may be served on its own or with spicy chicken balls for a terrific entree or snack. See below for chicken ball recipe.

1.5 litres chicken or vegetable stock
30g butter
1 tbsp extra virgin olive oil
1 tbsp paprika (preferably Hungarian)
1 tbsp spring onions, white part only
(chopped into small pieces)
(reserve green parts for garnish)
1 tbsp plain flour
2 large egg yolks
500g natural yoghurt
Salt and pepper to season
Green parts of spring onion
(finely chopped for garnish)
Mint leaves for garnish

In a large pan, over medium heat, put butter and olive oil.
When butter has melted and the mixture is hot,
add paprika and allow to sizzle for a minute or so.
Add spring onions and stir in. Cook for a further minute.
Add chicken or vegetable stock. Turn down heat and allow to simmer.
Mix yoghurt and egg yolks. Stir in flour. Add to stock mixture, stirring all the time.
Cook for 2 or 3 minutes till a smooth creamy consistency is achieved. Season to taste.
Serve on its own or with chicken balls (see below) topped with spring onion and mint garnishing.

Chicken Balls
500g minced chicken
1 small onion, finely chopped
2 tbsp chopped parsley
(preferably Italian flat leaf)
2 tbsp good breadcrumbs
(preferably from day-old bread)
1 tsp ground coriander
Salt and pepper to taste
(Flour for workbench)
Oil for frying

Mix up all the ingredients (except the flour and oil for frying).
Place meat mixture on floured workspace and knead.
Wet palms with cold water, and roll pieces of meat mixture into walnut shapes.
Roll in some of the flour and set aside.
When all are rolled, fry gently in the oil.
Add to the soup, still sizzling from the pan.
Degree of difficulty: Low
Keepability: Both dishes keep well for a couple of days in the refrigerator.
Wine companion: Any crisp white wine, such as a Semillon/Sauvignon Blanc blend.


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