THE DAIRY KITCHEN
Hot Yoghurt Soup with Corn, Bacon and Coriander
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
15 MINS
Cooking
25 MINS
This delicious hot yoghurt based soup is studded with cous cous, bacon and corn and scented with coriander.
Ingredients
1 litre chicken stock2 bay leaves
1 cinnamon stick
1/2 cup pearl couscous
2 cups Greek-style natural yoghurt
1 tablespoon cornflour
1 egg, beaten
1 corn cob, kernels trimmed
2 middle rashers bacon, trimmed and finely chopped
1/2 red onion, finely chopped
coriander leaves and freshly ground black pepper, for serving
Method
- Bring stock, bay leaves and cinnamon to the boil in a large saucepan. Add couscous and simmer covered for 10 minutes until tender.
- Whisk yoghurt, cornflour and egg until smooth, then whisk a ladleful of hot stock into the yoghurt mixture until combined. Slowly whisk yoghurt mixture into the remaining stock and continue cooking, stirring until thickened and just beginning to boil.
- Meanwhile, cook corn, bacon and onion in a dry frypan over medium heat for 5 minutes until golden.
- Ladle soup into bowls, top with corn and bacon mixture and scatter with coriander. Serve immediately.
