Yogurt thyme soup Calories

Yogurt thyme soup is built around yogurt, thyme, and water or stock. Recipes may also use flour and egg to thicken and bind the yogurt mixture, while rice is an optional addition that makes the soup more substantial.

Yogurt thyme soup can curdle when cold yogurt meets hot liquid too quickly or the soup boils hard. Whisk a little hot soup into the yogurt mixture first, pour it into the pot gradually, and keep the heat low while stirring.

Yogurt thyme soup is a yogurt-based soup associated with Turkish-style home cooking, but it does not have one universally fixed recipe. Household versions can vary in whether they include rice, egg, or flour, and in how prominently thyme is used.

Yogurt thyme soup is defined by its thyme flavor, whereas yayla soup is commonly made with yogurt, rice, and mint. Recipes overlap, though, and a yogurt thyme soup made with rice may resemble a thyme-seasoned version of yayla soup.

You can use either fresh or dried thyme in yogurt thyme soup. Dried thyme has a concentrated flavor, so start with a small amount; add chopped fresh thyme near the end of cooking to keep its aroma noticeable.

Yes, yogurt thyme soup can be made without eggs. Some recipes use egg to help bind the yogurt base, but you can omit it; whisk the yogurt thoroughly with the other thickener, if using, and add it gradually over low heat.

Yes, reheat yogurt thyme soup gently over low heat and stir it often. Avoid bringing it to a boil, since vigorous heating can make the yogurt separate; if the texture looks uneven, whisk the soup while it warms.

Yogurt thyme soup keeps in a covered container in the refrigerator for about 2–3 days. Cool it promptly after cooking rather than leaving it out for hours, and discard it if its smell or appearance has changed.

Yes, yogurt thyme soup can be frozen, but the yogurt may separate and turn grainy after thawing. Thaw it in the refrigerator, then warm it slowly while whisking; the texture may not return fully to its original smoothness.