Prep 5 mins
Cook 25 mins
Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein.
- 3 cups water
- 2 -3 tablespoons olive oil
- 1 head garlic, cloves separated, peeled, and thinly sliced
- 1⁄4 lb feta cheese, crumbled
- 1 cup plain low-fat yogurt, beaten
- 2 eggs
- 1 -2 tablespoon lemon juice (optional)
- 4 slices crusty bread, cut into cubes and toasted or 1 cup crouton
- In a saucepan, saute the garlic over medium heat for several minutes. Add the 3 cups of water and bring to a boil over high heat. Add salt and pepper to taste, reduce heat to medium, and simmer uncovered for about 10 minutes.
- Reduce heat to very low, add the feta cheese and yogurt, and stir for several minutes until well combined. Do not allow the soup to boil. Remove from heat, and add lemon juice, if using.
- In a bowl, beat the eggs until frothy. Gradually whisk the eggs into the soup. Taste and adjust the seasonings, and then ladle into the bowls. Serve with croutons.