Thursday, April 22, 2010
#78 Yoghurt Soup with Turkish Pasta and Dill Pesto
To serve 2
For the pesto
1 small clove of garlic
1 tbsp pine nuts
a few sprigs of dill
2 tbsp extra virgin olive oil
For the soup
300g fresh yoghurt
100 ml water
60g dried Turkish Manti, or other pasta of your choice
½ tsp sumac powder
First, cook the pasta according to packet instructions. Drain and keep in a bowl.
Then, make the pesto. In a pestle and mortar, put the garlic and pine nuts, together with some salt and pound into a puree. Add the dill and olive oil, stir and set aside.
Pour the yoghurt and water in a deep bowl and stir until well mixed. Season with salt.
To assemble the soup, pour some of the yoghurt mixture in a deep plate, add some pasta and half of the pesto. Sprinkle sumac powder on top and serve.