Yankee Greens And Yogurt Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Baldassari, Posted to m, Soups and s | 4 | Servings |
INGREDIENTS
| 2 | T | Olive Oil |
| 2 | Onion, Finely Chopped | |
| 4 | c | Chinese Cabbage, Coarsely |
| Chopped Or Spinach | ||
| Kale | ||
| Mustard Or Combinatiion | ||
| 1/2 | c | Fresh Dill, Chopped |
| 1 1/2 | c | Water |
| 1 1/2 | c | Plain Yogurt |
| Salt And Pepper, To Taste | ||
| 1/4 | c | Sunfower Seeds, toasted |
INSTRUCTIONS
Place olive oil in a large sauce pan over medium heat. Add onions and cook until softened, about 10 minutes. Add greens gradually, a handful at a time. Stir until limp and slightly cooked, about 5 minutes. Stir in dill, then add 1 1/2 cups water and bring to a simmer. Turn off heat and let cool slightly. Place yogurt in a large bowl and stir smooth. While continuing to stir, slowly add the liquid from the pan. Return yogurt mixture to the plan and stir well. Cook over low heat just until warm. Do not boil or it will curdle. Add salt and pepper to taste. Ladle into warm bowls, sprinkle with sunflower seeds and serve at once. Recipe by: Nancy Jordan, Yankee Magazine Posted to MC-Recipe Digest V1 #662 by Peg Baldassari <Baldassari@CompuServe.COM> on Jul 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 81
Total Fat: 9.2g
Cholesterol: 5.5mg
Sodium: 718.3mg
Potassium: 1298.2mg
Carbohydrates: 20.7g
Fiber: 5.5g
Sugar: 10.5g
Protein: 11.5g