After tasting six new, delicious Persian dishes at the cooking class last night, my mind and taste buds were still hypnotized by the first bite of the night, Spring Greens Yoghurt Soup.
Looking at the recipe, I wasn’t expecting much, but this soup packs a powerful, refreshing punch.
Served warm, this is the kind of soup that makes you slow down while you’re eating to take in the interesting combination of flavors.
Spring Green Yoghurt Soup
2 bunches spring onions
5 Tbsp. butter
1 kilogram (2.2 pounds) fresh spinach
1 bunch parsley
1 bunch dill
1 bunch mint
1 bunch cilantro
150 grams (5.3 oz.) finely chopped walnuts
1 liter ( 4 1/4 cups) vegetable broth
salt and pepper to taste
800 grams (about 3.5-4 cups?) plain yoghurt, room temperature
1-2 Tbsp. freshly ground nutmeg
- Wash, dry and cut the spring onions into rings then cook them over medium heat in a large pan with melted butter.
- Wash the spinach and herbs then chop roughly. Add the spinach, herbs and walnuts to the pan with the onions. Cook for 4 minutes, stirring to wilt the greens.
- Add the vegetable broth and flavor with salt and pepper. Continue to cook over medium heat for 10 minutes.
- Remove the soup from the heat and set aside to cool slightly. (If the soup is too hot, it could curdle the yogurt.) Once the soup has cooled slightly, add the yogurt and nutmeg. Stir gently to combine and serve.