Last modified by Richard Johnson on 2018/08/03 23:37
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1 Kelly’s Yogurt Soup, Mark VI
2 \\A delicious, healthful and hearty soup! Yogurt soups appear throughout the Middle East and Central Asia. This one started out Armenian, but as my allergies worsened, I’ve had to modify just about everything, so now it is my own. :-)
3 \\Makes approx. 4 quarts, depending on how much water you need to add. -k
4 \\INGREDIENTS:
5 ~* 1/4 cup butter 
6 ~* 1 tsp truffle oil (omit if mushrooms are allergens)
7 ~* 1 tsp (truffle) salt, or to taste (omit if mushrooms are allergens)
8 ~* 1.5 tsp white pepper 
9 ~* 1/2 tsp asafoetida, if not using truffle salt/oil (to taste - very strong)
10 ~* 8 cups full-fat homogenized yogurt (non-fat will break, low fat might work, Greek will need more water)
11 ~* 4 cups water, or more
12 ~* 2 T chicken bouillon, or more, to taste
13 \\* 2 extra-large eggs, or 3 regular
14 ~* 1/2 cup water
15 \\* 3 cups edamame spaghetti, broken into vermicelli (half inch pieces)
16 \\* 1 cup Armenian or Italian parsley or Cilantro [chopped fine] (or more)
17 \\* Salt [truffle salt optional] and pepper to taste
18 \\Place the seasonings, butter, yogurt and bouillon in a minimum 5 qt pot. In a small bowl, beat eggs well in the water until uniform and add to the pot. Heat to a simmer over medium heat, stirring frequently. Do not let the yogurt boil or it will curdle. Note that at first the soup may be very thick, then thin as it heats. Once it is hot, add the pasta and keep stirring until it is done, maybe 10 minutes more. Add additional water as necessary while cooking as the pasta will absorb quite a bit. After the pasta is tender, add the herbs, adjust with water for desired thickness, and check for salt/pepper balance. Once the soup is hot again, serve.
19 \\This goes well with crackers, even tortilla chips. It may also be served chilled as a summer dish. 
20

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