Cold Green Soup with Horseradish & Garlic Hangop

Name: Cold Green Soup with Horseradish & Garlic Hangop
Cuisine: Irish
Ingredients: 1 clove garlic, passed through a garlic press; 2 cups (500 ml) thick plain yogurt; ½ bunch garden cress; Pinch of salt; 4 cups (1 l) chicken or vegetable stock; 1 cup (250 g) marrowfat peas (preferably fresh, but frozen is fine; if you can’t find marrowfat peas, just use more regular peas); 1 cup (250 g) shelled English peas (preferably fresh, but frozen is fine); 1 tbsp freshly grated horseradish, or 2 tbsp prepared horseradish; 6 oz (150 g) fresh spinach, stemmed; ⅓ cup (15 g) fresh mint leaves; ⅓ cup (75 ml) dry vermouth; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

You can also eat this soup warm, but it has a stronger taste when cold, and it’s especially great on a hot summer day. Hangop means, literally, “hang up,” which is what you do with this yogurt.

Ingredients

For the hangop

2 cups (500 ml) thick plain yogurt
1 clove garlic

Europe
Ireland
Dublin
Gluten-free
Soup
Vegetarian
Summer

Method

Make the hangop

Place a sieve over a large bowl and line the sieve with a clean dish towel. Pour in the yogurt. Stir in the garlic and salt.

Cover the yogurt with some plastic wrap or aluminum foil and put the bowl and sieve in the fridge for 24 hours.

Scrape the hangop from the cloth into a bowl and stir in half of the watercr