Greek Onion Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
potatoes
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
ground |
*
|
| 1 | x |
bay leaves
|
*
|
| ½ | teaspoon |
marjoram
|
*
|
| 1 | cup |
yogurt
|
|
| 2 | pints |
stock
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | each |
potatoes
chopped |
|
| 5 | ml |
salt
|
|
| 1 | pinch |
black pepper
ground |
*
|
| 1 | x |
bay leaves
|
*
|
| 2.5 | ml |
marjoram
|
*
|
| 237 | ml |
yogurt
|
|
| 946 | ml |
stock
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
Heat oil in a pot and gently fry the onion for 2 minutes.
Add garlic, potato and seasonings.
Stir together.
Add yogurt and mix well.
Pour in stock.
Bring to a boil, cover and simmer for 20 minutes.
Garnish with chopped parsley.
