Poppy Seed Soup
Yield
6 servingsPrep
25 minCook
0 minReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
light cream (half&half)
|
|
| ½ | cup |
poppy seed
|
*
|
| 2 | cups |
yogurt
|
|
| 3 | tablespoons |
honey
|
|
| ½ | teaspoon |
honey
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
light cream (half&half)
|
|
| 118 | ml |
poppy seed
|
*
|
| 473 | ml |
yogurt
|
|
| 45 | ml |
honey
|
|
| 2.5 | ml |
honey
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
Directions
Mix half-and-half and poppy seed.
Let stand 15 minutes.
Place poppy seed mixture in blender or food processor.
Add remaining ingredients.
Cover and blend on medium speed, or process, about 3 minutes or until completely mixed.
Cover and refrigerate at least 4 hours or until thoroughl chilled.
