Chilled Yogurt Soup
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'!)
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.