I have a confession to make: I hate yogurt. Never liked it, and no, frozen yogurt is no better – nothing can replace ice cream. You may want to keep this in mind as I tell you the rest of my unfortunate story.
A few weeks ago, I stubbed my toe on an invisible crack on a sidewalk. For a few weeks, I was that girl limp-running around the Queens College campus – you might have seen me. After a while, the situation became so unbearable, I had to go to a doctor.
In order to complete the healing process, I was forced to take a form of antibiotics. I’m not a big fan on taking medication, but sometimes it does become necessary. Now, I was always blessed with extremely sensitive skin. Anything and everything could potentially cause a rash. Luckily for me, this particular antibiotic caused the bags under my eyes to itch and swell – the strangest rash I’ve ever had
The world is an ironic place. Antibiotics created the rash, so taking more would be a big no-no. Creams only irritated it, so I was left with only one option: yogurt.
Yogurt is made of bacteria that can actually boost the immune system. I suppose, in a way, it’s almost replacing the necessary bacteria in the body that the antibiotics eliminate. So when medicine can’t help you, always look to common household ingredients: chances are, they can help. Unfortunately for me, yogurt seemed to be the only option for me.
Although I hated yogurt, I needed to find a way to get myself to eat it, enjoy it, and fix my skin! And so I decided to combine yogurt with one of my favorite types of food: soup. Thus, my experiment began.
I spent a few hours searching “yogurt soup” on the Internet with little to no success. Many recipes insisted on eating the dish cold. No thank you. I knew it was possible to make hot yogurt soup, my grandfather made it several times (but refuses to tell me how). After a while, I decided to screw it and create my own recipe.
Ingredients:
– ½ cup to 1 cup of yogurt (or more, depending on what you prefer)
– About one quart of water
– One container of 32 oz. chicken broth
– A box of elbow noodles
– A few stems of dill (not many people like this herb, but it adds an interesting flavor)
– A few stems of mint
– Salt
– Ground Pepper
– Hot Pepper Flakes
Step One: Fill a separate halfway with water. Add oil and salt. Bring water to boil and add box of uncooked elbow noodles. Wait approximately ten minutes then drain the pot, and put now cooked noodles aside.
Step Two: In another pot, add water and chicken broth. Bring to boil, then shut stove off and wait a few minutes until the boiling stops. Add all the yogurt at once and quickly stir. The yogurt may break, this is ok.
Step Three: Chop up the dill and mint into very fine pieces, and add to soup. Put stove on a very low setting and stir
Step Four: Add noodles to the soup, and add salt, ground pepper, paprika, and hot pepper flakes to taste. Stir until well blended, turn off heat, and serve!
I was actually surprised to find that despite my hatred of yogurt, I really enjoyed my soup. I was hesitant to add the dill and mint to the recipe, but I’m glad I did. The soup tasted plain without it. I’d recommend this recipe to yogurt fans and haters alike.
