Creamy Green Bean & Tomato Soup
- 1 ½ c. Green Beans, chopped
- 1 ½ c. Plain Yogurt
- 1 Egg Yolk
- 1 ½ T. Flour
- ¼ c. Olive Oil
- 4 Tomatoes, grated
- 1 tsp. Salt
- ¼ tsp. Red Pepper Flakes
- Dash of Black Pepper
- ½ c. Water
- Dried Mint for garnish
- Clean Green Beans, chop them into small pieces and boil until tender but not mushy.
- In a small bowl, whisk together Yogurt, Egg Yolk and Flour. Set aside (leave at room temperature).
- Heat Olive Oil in a saucepan on the stove.
- Add grated Tomatoes and stir until bubbly.
- Stir in Salt, Red Pepper & Black Pepper. Heat until bubbly then allow to simmer until the Tomatoes are a nice smooth and cooked soup base.
- Strain the Green Beans, but reserve ½ c. of juice and add to the Tomato mixture along with the Green Beans. Bring to a boil and continue cooking for 5 minutes.
- Remove from heat and immediately stir in the Yogurt mixture. Continue stirring until fully blended.
- Sprinkle Dried Mint on top for garnish. Serve hot.
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Hot and ready to serve!
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