COLD SOUP
Quantity
Cooking time :
Preparation time:
6 to 8
40 minutes
10 minutes
Ingredients
- - 2 cups peeled potatoes
- 1 ½ cups leek whites
- 1 carrot
- 250 grams Noon 2% plain yogurt
- 4 cups chicken broth
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chives, dill or grated Parmesan (optional, decoration)
Preparation
1- Heat the olive oil in a pot and saute the vegetables.
2- Add the chicken broth and simmer over medium heat for 40 minutes or until the vegetables are tender.
3- Let the soup cool, pour it into the blender, and puree.
4- Place the soup in the refrigerator for approximately 1 hour.
5- Add the Noon 2% plain yogurt, salt, and pepper, and mix well.
6- Serve cold.