Ingredients Jump to Instructions ↓

  1. 1 quarts/1 liter Vegetable Stock

  2. 2/3 cup/150 ml milk salt and freshly ground black pepper to taste

  3. 2/3 cup/150 ml plain yogurt

Instructions Jump to Ingredients ↑

  1. Method : M elt the butter in a large saucepan over low heat. Add the onion and cook over medium heat for 5 minutes until transparent. Add the flour, zest of lemon, stock, and milk, stirring constantly. Bring to a boil and boil for 5 minutes. Add the lemon juice and season with salt and pepper. Let cool. Strain the soup through a fine mesh strainer. Ladle into serving bowls. Garnish with the yogurt and sprinkle with the remaining lemon zest. Serve at room temperature.


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