Ingredients for Skorthzoumi Greek Garlic Soup
- 8 cups water
- Garlic Cloves
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 ounces feta cheese, crumbled
- Greek Yogurt
- Plain Flour
- 2 large eggs
- Salt to taste
- Arugula, for garnish
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How to Make Skorthzoumi Greek Garlic Soup
- In a large pot, combine 8 cups of water, 10 cloves garlic (minced - use less if desired!), 2 sprigs fresh thyme, 2 bay leaves, and 1 teaspoon black peppercorns. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Carefully pour the soup through a fine-mesh sieve into a separate bowl, pressing on the solids with a wooden spoon to extract as much liquid as possible. Return the strained soup to the pot. Crumble in 4 ounces of feta cheese.
- In a small bowl, whisk together 1/2 cup plain Greek yogurt and 1 tablespoon all-purpose flour until smooth. Slowly drizzle in 1 ladle of the hot soup, whisking constantly to temper the yogurt.
- Gradually pour the yogurt mixture into the pot with the soup, stirring continuously over low heat. Continue to stir gently for 10 minutes, until slightly thickened.
- Remove the soup from the heat.
- In a separate bowl, whisk 2 large eggs until light and frothy. Slowly drizzle in 2 ladles of the hot soup, whisking constantly to temper the eggs.
- Gradually pour the tempered egg mixture into the pot, stirring constantly to prevent scrambling. Continue stirring gently for 1-2 minutes until slightly thickened. Do not boil.
- Season with salt to taste. Serve immediately, garnished with a handful of arugula and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
8g
Fat
38g
Carbs
1g
