Skorthózoumi (Greek Garlic Soup)

Recipe by Mia in Germany
READY IN: 50mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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