Spas yogurt soup

A tangy yogurt and cooked-wheat soup, finished with cilantro. Slow heating and steady stirring help stabilize its texture.

This recipe has not been kitchen-tested.

Prep: 15 min · Cook: 20 min · Serves: 4

Ingredients

• 500 g — plain pasteurized yogurt
• 250 g — cooked wheat
• 600 ml — water
• 1 pcs — eggs
• 20 g — wheat flour
• 25 g — butter
• 20 g — cilantro, washed
• 4 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Whisk yogurt, eggs and flour until smooth, then gradually whisk in water. Add cooked wheat. Heat gently while stirring continuously, then simmer very gently for 10 minutes; the egg mixture must reach at least 71°C.
3. Add the butter, salt and chopped herbs. Stir 2 minutes over low heat, taste only after cooking, then serve.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Egg
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.