Chef Olia Hercules uses rice and chickpeas to add body to this naturally light chilled yogurt soup, teeming with chopped herbs like spinach, sorrel, cilantro, mint, and dill. You can certainly serve it hot, if you prefer, which is half the fun of making soups; you can make or serve them in any way that you like, says Hercules. "It's all about using what's fresh and getting the most flavor out of it."
Yield: serves 6-8
Time: 5 hours
- 1 <sup>1</sup>⁄<sub>2</sub> cups plain, full-fat yogurt (not Greek-style)
- 1 large egg, lightly beaten
- <sup>1</sup>⁄<sub>2</sub> cup long-grain white rice
- 1 (15-oz.) can chickpeas, drained and rinsed
- 2 cups finely chopped baby spinach leaves
- <sup>3</sup>⁄<sub>4</sub> cup finely chopped cilantro leaves, plus whole leaves, to garnish
- <sup>3</sup>⁄<sub>4</sub> cup finely chopped mint leaves, plus whole leaves, to garnish
- <sup>3</sup>⁄<sub>4</sub> cup finely chopped sorrel leaves or Swiss chard stems, plus whole sorrel leaves, to garnish
- <sup>1</sup>⁄<sub>2</sub> cup finely chopped dill, plus whole leaves, to garnish
- Kosher salt and freshly ground black pepper
- In a medium saucepan, whisk the yogurt and egg with 4 cups water until smooth, then stir in the rice. While stirring constantly, bring to a simmer over medium-high heat. Add the chickpeas and cook, stirring, until the rice and chickpeas are tender, about 15 minutes. Stir in the spinach, cilantro, mint, sorrel, and dill and season with salt and pepper.
- Transfer the soup to a large bowl and let cool completely. Transfer the soup to the refrigerator and chill for at least 4 hours. To serve, ladle the soup into bowls and garnish with more herbs.
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