Poppy Seed Soup

This chilled poppy seed soup is one of those recipes that stops people mid-bite to ask “what IS this?" Yogurt and half-and-half blend with poppy seeds, honey, and nutmeg into a sweet, creamy cold soup that works as a dessert course or a conversation-starting appetizer.

Soaking the poppy seeds in half-and-half for 15 minutes before blending is what gives this soup its distinctive texture. The seeds soften just enough to release their nutty, slightly sweet flavor into the cream, and the blender breaks them down further without turning them to paste.

Blend for the full three minutes. Under-blending leaves gritty poppy seed shells floating throughout. You want the mixture completely smooth with just a speckled appearance from the ground seeds.

Kitchen Tips

• Chill for at least four hours. This soup needs to be thoroughly cold to taste right. Warm, it’s confusing. Cold, it’s refreshing and layered.
• Taste after blending and adjust the honey. Different yogurts vary wildly in tartness, and you may need more or less sweetness to balance.
• Serve in small portions. This is rich and intense. A cup is plenty as a first course or dessert.

Variations

• Add a tablespoon of lemon zest before blending for a bright citrus note that cuts through the richness.
• Drizzle with a swirl of berry coulis on top for color contrast and a fruity counterpoint.
• Use coconut milk yogurt and coconut cream for a dairy-free version.