Skorthózoumi (greek Garlic Soup)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 6 cups water
• 3 garlic cloves
• 1 tablespoon thyme
• 2 bay leaves
• 10 peppercorns, whole
• 6 1/8 ounces feta cheese
• 1 cup greek yogurt
• 1 tablespoon plain flour
• 2 eggs, medium size
• salt, to taste
• 4 tablespoons arugula, chopped

Recipe

• 1 place water, garlic, thyme, bay leaves, peppercorns in a large pot, bring to a boil and simmer for 20 minutes.
• 2 using a wooden spoon, press through a sieve and then pour it back into the pot, crumble in the feta cheese.
• 3 mix yoghurt with the flour until smooth, then slowly drizzle in one ladle of the soup, stirring constantly.
• 4 slowly pour the yoghurt mixture ito the soup, stirring constantly, then continue stirring at low heat for about ten minutes.
• 5 remove the soup from the stove.
• 6 beat the eggs until foamy, then slowly drizzle in 2 ladles of the soup, stirring contantly.
• 7 slowly pour the egg mixture into the soup, stirring constantly.
• 8 add salt to taste and serve with arugula and crisp bread.