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Receta Potato Yogurt Soup
by CookEatShare Cookbook

Potato Yogurt Soup
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Ingredientes

  • 1 sm. onion, sliced
  • 3 green onions, sliced
  • 1 clove garlic, crushed
  • 2 tbsp. butter, melted
  • 2 med. potatoes, sliced (about 3/4 lb.)
  • 1 1/2 c. water
  • 1/4 to 1/2 teaspoon dry rosemary
  • 2 teaspoon chicken-flavored bouillon granules
  • 1/2 c. warm water
  • 1 (8 ounce.) carton plain yogurt

Direcciones

  1. Cook onions and garlic in butter in a Dutch oven over medium-high heat, stirring constantly till tender. Add in potatoes and 1 1/2 c. water. Bring to a boil over medium heat; cover, reduce heat and simmer 12 to 15 min or possibly till potatoes are tender. Carefully spoon potato mix and rosemary into container of an electric blender; process till smooth. Return to Dutch oven. Dissolve bouillon granules in 1/2 c. warm water. Add in to potato mix. Cook over low heat till thoroughly heated, stirring occasionally. With a wire whisk, stir in yogurt (at room temperature). Serve immediately. Yield: 3 1/4 c..
  2. MICROWAVE DIRECTIONS: Place onions, garlic, and butter in a 2 1/2 qt casserole. Cover with heavy-duty plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 3 to 5 min or possibly till tender. Add in potatoes and 1 1/2 c. water; cover and microwave at HIGH 10 to 14 min or possibly till potatoes are tender, stirring once. Spoon potato mix and rosemary into container of an electric blender; process till smooth. Return to casserole. Dissolve bouillon granules in 1/2 c. warm water; add in to potato mix. Microwave at HIGH 5 min or possibly till thoroughly heated. With a wire whisk, stir in yogurt (at room temperature). Serve immediately.