Easily turn a can of condensed
cream soup into an elegant, first course chilled soup by simply
mixing it with plain yogurt and topping it with a garnish of
fresh parsley or chives. (Shh! They'll never know your 'secret
ingredient'!)
Chilled
Yogurt Soup
- 1 (10-ounce) can condensed
cream soup (tomato, celery, chicken, etc.)
- 1 cup plain yogurt
- Chopped fresh flat-leaf
parsley or chives for garnish
- Combine soup and yogurt.
Blend thoroughly. Chill.
- Pour into soup dishes
and garnish with chopped parsley or chives.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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