Potato and Chickpea Soup With Yogurt

Name: Potato and Chickpea Soup With Yogurt
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 5 ounces boneless shoulder of lamb, trimmed of all fat; 2/3 cup dried chickpeas, soaked overnight; 4 large boiling potatoes (1 1/2 pounds); 1 teaspoon coarse salt, plus salt to taste; 6 cups plain low-fat yogurt, drained to make 3 cups; 1 egg; 1 tablespoon all-purpose flour; 2 tablespoons olive oil or butter; 1 teaspoon freshly ground black pepper; 1 rounded tablespoon safflower threads

Recipe from Ayer Unsal

Adapted by Paula Wolfert

Total Time: 2 hours 15 minutes
Rating: 4(11)
Comments: Read comments

Featured in: Yogurt Soups: The Secret Is in the Sizzling Finale

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Ingredients

Yield:6 servings

5ounces boneless shoulder of lamb, trimmed of all fat
⅔cup dried chickpeas, soaked overnight
4large boiling potatoes (1½ pounds)
1teaspoon coarse salt, plus salt to taste
6cups plain low-fat yogurt, drained to make 3 cups
1egg
1tablespoon all-purpose flour
2tablespoons olive oil or butter
1teaspoon freshly ground black pepper
1rounded tablespoon safflower threads

Ingredient Substitution Guide

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Preparation

Step 1
Cut the meat into ½-inch cubes. In a 4-quart saucepan, combine the meat and 8 cups water. Bring to a boil and skim carefully. Add the drained chickpeas, reduce heat, cover and simmer for 1 hour. Up to this point, the soup can be prepared one day in advance.
Step 2
About 1 hour before serving, peel potatoes and cut into ½-inch cubes. Add potatoes and 1 teaspoon salt to the soup base, and cook until tender.
Step 3
In a second saucepan, whisk the yogurt with the egg, flour and 1 tablespoon of the oil or butter, until completely smooth. Set yogurt mixture over low heat, and turn off heat under the soup. Gradually stir 2 cups of the hot soup base into the yogurt mixture in order to raise its temperature. When the temperature of the yogurt is hotter than the temperature of the soup (test by touching), pour the yogurt mixture back into the soup, stirring constantly over low heat, until it just comes to a boil, about 15 minutes. Correct the seasoning with salt. Transfer to a soup tureen.
Step 4
Press the black pepper and safflower threads through a fine sieve. Place the powdered spices in the center of the soup. Heat the remaining tablespoon of oil or butter in a small pan or skillet; bring to a sizzle, pour over the spices and stir gently to create swirls. Cover the soup and wait 5 minutes before serving.