Ingredients45 m servings 103 cals
- Heat olive oil and butter in a Dutch oven or soup pot over medium heat. Add the onion, 1/2 cup of cilantro, and mushrooms; cook and stir until tender. Season with salt and pepper.
- Pour in the chicken broth, and bring to a boil. Stir in the endive and remaining cilantro. Add the milk, and simmer for about 30 minutes over low heat. Season with cayenne pepper to taste.
- Place the yogurt in a separate pan or bowl, and gradually ladle in about 2 cups of the hot broth while stirring constantly. Stir this mixture back into the main soup pot, and remove from heat. If this procedure is not followed, the yogurt will break down into little bits. It will still taste good, but does not look the same. Ladle into bowls, and garnish with additional fresh cilantro.
Per Serving: 103 calories; 4.1 g fat; 10.6 g carbohydrates; 7 g protein; 11 mg cholesterol; 232 mg sodium. Full nutrition
ReviewsRead all reviews 5
UPDATE: I had this soup two days later for lunch, and it was remarkable (even with my substitutions!) Original: When I made this soup, my local supermarket was out of endive, so I substituted le...
I love this recipe and cook it quite often. It's so quick and easy to make that I highly recommend it to all my friends.
It has a good taste but I followed the directions regarding the yogurt EXACTLY and the yogurt still clumped up.
I had no problem getting the yogurt to mix into the broth smoothly, and it tasted great! I mixed it one ladle at a time. I added tarragon also, which I liked. I think this will be great as a bas...