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    You are in: Home / Greek / Greek Garlic Soup Recipe
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    Greek Garlic Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Sephardi Kitchen's Note:

    Also known as "Skordozoumi", this Sephardic soup is thickened with eggs, yogurt and feta cheese. Adapted from "Sephardic Flavors" by Joyce Goldstein.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan, saute the garlic over medium heat for several minutes. Add the 3 cups of water and bring to a boil over high heat. Add salt and pepper to taste, reduce heat to medium, and simmer uncovered for about 10 minutes.
    2. 2
      Reduce heat to very low, add the feta cheese and yogurt, and stir for several minutes until well combined. Do not allow the soup to boil. Remove from heat, and add lemon juice, if using.
    3. 3
      In a bowl, beat the eggs until frothy. Gradually whisk the eggs into the soup. Taste and adjust the seasonings, and then ladle into the bowls. Serve with croutons.

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    Nutritional Facts for Greek Garlic Soup

    Serving Size: 1 (382 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 407.8
     
    Calories from Fat 164
    40%
    Total Fat 18.2 g
    28%
    Saturated Fat 6.9 g
    34%
    Cholesterol 134.7 mg
    44%
    Sodium 791.2 mg
    32%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 2.2 g
    8%
    Sugars 5.9 g
    23%
    Protein 16.9 g
    33%

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