Yogurt Soup V

This is based on an Armenian recipe, but has changed significantly as my dietary restrictions have increased.  Here’s the latest version:

YOGURT AND PASTA SOUP, Mark V

A delicious, healthful and hearty soup!

INGREDIENTS:

* 1.5 cups gluten-free Edamame spaghetti, broken into 1” pieces

* 8 cups boiling water

In a 5 qt pot, cook the pasta in salted water until done all-dente, about 5 minutes. Drain, and

set aside in its cooking pot.  Take the smaller bit of the butter below and add to

the noodles to keep them from sticking.  Add a splash of olive oil if needed.

* 1/2 cup butter, in 2 Tbs & 6 Tbs pieces

* 1 T pasilla chile pepper, ground

* 1 t ancho chile pepper, ground 

* 1/2 t truffle salt and 1/2 t fresh-ground black pepper, or to taste

* 1 cup Armenian or Italian parsley and/or Cilantro, chopped medium fine, (or more), packed

In another pot (4 qt minimum), melt the 6 Tbs butter over medium-low heat. When completely melted, add all spices and stir until fragrant, a couple of minutes.  Add parsley/cilantro, mix well until wilted.  Take this mixture and add it to the pasta pot, stirring well.

* 8 cups mahdzoon (home-made yoghurt - or just use storebought and add water) (do not use low-fat! It will break and ruin the soup.  -k)

* 2 eggs

* 1 cup water

* 1/3 C apple cider vinegar, if the yogurt isn’t sour enough

* Salt and pepper to taste

Optional:  chopped cooked chicken or other meat

Beat eggs in the water and add to the mahdzoon and heat to a simmer in the now empty seasoning pot, stirring frequently.  Do not let the mahdzoon boil or it will curdle.  Note that at first the soup will be very thick, then thin as it heats.  Pour the soup into the pot with the seasoned cooked macaroni and the rest of the ingredients (less splashing than the other way 'round). Simmer for 2-3 minutes more to reheat the pasta and meat, if using, and adjusting with water for desired thickness.