Garlic soup

Ingredients for 4 servings:

• 6 cloves garlic
• 1 tbsp thyme, dried
• 2 bay leaves
• 1 tsp black peppercorns
• 1 liter vegetable broth
• ½ liter of water
• 175 g feta cheese
• 250 ml yogurt, Greek or sour cream
• 1 tbsp flour
• 2 eggs
• salt and pepper
• Arugula, some leaves or cress

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Scordosupa

Place the peeled, finely chopped garlic, thyme, bay leaves, and peppercorns in a soup pot. Pour in the vegetable stock and 1/2 liter of water and bring to a boil. Simmer for about 20 minutes. Strain through a fine sieve and return the stock to the soup pot. Crumble in the feta cheese. Mix the yogurt with a ladle of hot soup and the flour until smooth. Then stir everything into the soup and simmer over low heat for about 10 minutes, stirring constantly. Remove the soup from the heat. Beat the eggs in a bowl until frothy, then slowly add 2 ladles of hot soup. Stir the egg mixture back into the soup. Season with salt and pepper and garnish with finely torn arugula leaves or cress. Serve with crusty white bread or flatbread.