May 3, 2011 § 3 Comments
E: And so it is that my undergraduate thesis is basically finished, and has been presented to all the necessary persons. That’s not to say I don’t have quite a bit left to do before this year is over, but it means that the bulk of that-which-must-be-done-immediately is in fact complete, and so I will be back to posting more regularly. It is a relief to have that project off my back, but it just makes this whole graduation thing all the more surreal. I started my thesis almost a year ago, and it has occupied much of my attention, if not always my actual time, since then. I learned a lot in the process, and there’s much more I would do if I had the time, but I just did not expect to be “done” so soon.
So back to food, as I’m sure that’s why you’ve come. This one has been sitting on my computer for several months now (the recipe and pictures, not, thank goodness, the actual food), waiting for a time when I felt I could actually write it up and do it justice. And that time is now. I came up with this recipe as a modification of the French blended soup recipe we made a while ago. I wanted to take those flavors to the next level of complexity, and give it some aesthetic touches so it doesn’t just look like a bowl of blended stuff. It had been a while since I’d made anything with yogurt sauce, so I decided to go in a Greek direction (I’m pretty sure this soup would be delicious with lamb instead of chicken, if you wanted to try something different). Instead of serving soup and a side, I decided to put the side in the soup: a dollop of cool Greek yogurt sauce right in the middle. The slightly-spicy savory warmth of the soup contrasts beautifully with the cool, crisp cucumber and creamy yogurt. With some toasted bread and herb butter, I think it makes a delicious and complex meal, and I’d make it for just about anyone who likes soup and yogurt separately.