SKORTHóZOUMI (GREEK GARLIC SOUP)
This is a spicy garlic soup from Greece which typically is made during the winter months. Submitted for ZWT 6. If you don't care for too much garlic, only use 2 cloves :)
Provided by Mia in Germany
Categories < 60 Mins
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
- Using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
- Mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
- Slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
- Remove the soup from the stove.
- Beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
- Slowly pour the egg mixture into the soup, stirring constantly.
- Add salt to taste and serve with arugula and crisp bread.
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