Vegetable Soup with Yogurt and Egg Yolk

Vegetable Soup with Yogurt and Egg Yolk

Recipe for: Vegetable Soup with Yogurt and Egg Yolk

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Ingredients:

  • 1 onion, finely chopped
  • 3 carrots, finely chopped
  • 2 green bell peppers, finely chopped
  • 2 red bell peppers, finely chopped
  • 1 small zucchini, diced
  • 2 potatoes, diced
  • 1 tomato, finely chopped
  • Parsley stems from half a bunch, finely chopped
  • Parsley leaves from half a bunch, finely chopped
  • Salt
  • Black pepper
  • Savory
  • Cooking oil
  • 400 grams yogurt
  • 2 egg yolks

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Instructions:

  1. Sauté the vegetables: Heat some oil in a pot. Add the onion, carrots, and parsley stems. Sauté for 2-3 minutes until softened.
  2. Boil the soup: Add about 2 liters of cold water and bring to a boil.
  3. Add potatoes: Once boiling, add the diced potatoes and simmer for about 20 minutes.
  4. Add remaining vegetables: Add the zucchini, green and red bell peppers, and half of the chopped parsley leaves. Cook for an additional 10 minutes.
  5. Season and thicken: Add the tomato and season with salt, black pepper, and savory.
  6. Prepare the yogurt mixture: In a separate bowl, whisk together the egg yolks and yogurt. Gradually add some of the hot soup to the yogurt mixture, whisking constantly, to temper it.
  7. Combine: Pour the yogurt mixture into the pot and stir until heated through.
  8. Serve: Serve the soup garnished with the remaining chopped parsley leaves.

Enjoy!

Recipe for: Vegetable Soup with Yogurt and Egg Yolk

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