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Herbed Yogurt Soup with Roses

Adapted from a recipe from Food & Wine, which is one of my favorites.

This soup is another recipe that gets you in and out of the kitchen in no time. I love it with a piece of hearty bread and butter.

The addition of rose petals (I get mine from my rose bushes outside, which is easy, and I know that I don’t spray them with pesticides). If you don’t have roses in your yard, use a little rose water because it will impart some of the properties of rose – one of which is to make a happy heart. 

As an aside, try half a teaspoon of rosewater mixed in a glass of water with a little honey or maple syrup every morning for two weeks, and see if you don’t feel lighter of spirit.

Sumac, the spice used in this recipe (yes, we have it in our spice bins), is a red spice from the Middle East which has a lemony flavor and anti-microbial properties, too.

Feeds four nicely

1/2 C roasted, salted shelled pistachios 1/4 C chopped dill
2 C Greek yogurt 1/4 C chopped chives
2 C water 1/4 C rose petals* or 1 Tbsp rose water
1/2 C golden raisins 1 tsp ground sumac, plus more
2 C diced English cucumber 1 tsp good salt
1/4 C chopped mint 1/2 tsp black pepper

In a large bowl, whisk yogurt with water. Stir in remaining ingredients and refrigerate until cold (about an hour but overnight is good, too).

Serve soup in shallow bowls and sprinkle with a little more sumac for color.

*I’ll bring in rose petals for you if you don’t have your own. Just let me know ahead of time!

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