Yogurt Soup with Papadam

Ingredients

• 1 Red Onion
• 0.5 bunch spring onions
• 1 white onion
• 1 tbsp butter
• 3 cups yogurt
• 600 ml chicken broth
• Salt
• black pepper (ground)
• 2 tbsp flour
• 3 egg yolks
• 1.5 tbsp lemon juice
• 1 tbsp cumin
• 1 pack papadam

Instructions

1. 1.

   Peel the red onion and slice into rings. Wash, trim, and cut the spring onions diagonally into rings. Peel the white onion and dice finely.

2. 2.

   Heat butter in a pot and sauté the onion cubes for about 2 minutes without browning. Add broth, salt, and pepper; cover and simmer for about 15 minutes. Whisk yogurt, flour, egg yolks, and lemon juice together, then strain into the soup. Stir well, reduce heat, and continue cooking for 10 more minutes.

3. 3.

   Serve the soup in bowls, topping with red onion rings and spring onions, and sprinkle cumin over the top. Serve with papadam on the side.