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🍽️ Creamy Yoghurt Soup with Crispy Papadam

385 kcal · 30 min · 4 servings

Ingredients

• 1 red onion
• 0.5 bunch spring onions
• 1 white onion
• 1 tbsp butter
• 3 cups yogurt
• 600 ml chicken broth
• salt
• black pepper (from the mill)
• 2 tbsp flour
• 3 egg yolks
• 1.5 tbsp lemon juice
• 1 tbsp cumin
• 1 pack papadam

Instructions

1. 1. Peel the red onion and slice it into thin rings.
2. 2. Wash the spring onions, trim the ends, and slice them diagonally into thin rounds.
3. 3. Peel the white onion and dice it finely.
4. 4. Heat the butter in a pot.
5. 5. Sauté the finely diced white onion in the butter for about 2 minutes until soft but not browned.
6. 6. Pour in the broth and season with salt and pepper.
7. 7. Simmer the soup covered for about 15 minutes.
8. 8. In a separate bowl, mix the yoghurt, flour, egg yolk, and lemon juice.
9. 9. Strain the yoghurt mixture through a fine sieve directly into the hot soup.
10. 10. Stir the soup vigorously to prevent lumps.
11. 11. Reduce the heat and let the soup simmer for another 10 minutes.
12. 12. Ladle the finished soup into the bowls.
13. 13. Top the soup with the red onion rings and spring onion slices.
14. 14. Sprinkle with cumin.
15. 15. Serve with crispy papadam flatbreads.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 28 g