Spiced apple & yoghurt soup from Taste Magazine (NZ), April 2014 (#100) (page 44) by Julie Biuso

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • JoD on May 12, 2014

    This soup sounds unusual and my teenaged daughter wasn't keen to try it when she knew what was in it. The two boys really liked it and weren't fazed when I told them it had apples & yoghurt in it. Would definitely make it again. My suggestion to help the yoghurt not to split is to have it at room temperature, and whisk 1/4 of the hot soup into the yoghurt before whisking in the yoghurt mixture to the rest of the hot soup. I also made it with dried mint as I had started on the soup before realising my mint had retired for winter and I wasn't going to make a special trip to get more. I imagine the soup would taste even better with fresh mint.

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