Azerbaijani Dovga Yogurt Herb Soup

Ingredients

• 1 cup plain yogurt
• 1 large egg
• 1 tbsp flour
• 1 can chickpeas, drained
• 2 cups spinach and herbs, chopped
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp dried mint
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Whisk the yogurt, egg, and flour together in a heavy saucepan, off the heat, until completely smooth with no lumps. The egg and flour together are what hold the yogurt in suspension once it warms.
2. Whisk in 1 1/2 cups water and set the pan over the lowest heat. Stir constantly in one direction with a wooden spoon, reaching into the corners of the pan.
3. Keep stirring for 12 to 15 minutes as the soup slowly comes up to temperature and thickens enough to coat the spoon. Do not stop stirring and do not let it boil, or the yogurt will break into curds.
4. While it heats, warm the oil or butter in a small skillet and cook the onion with a pinch of salt for 5 minutes until soft, then add the garlic and dried mint for 30 seconds.
5. Stir the chickpeas into the soup and let them heat through for 5 minutes at the same gentle temperature.
6. Add the chopped spinach and herbs and cook for 2 to 3 minutes only, just until they wilt and turn bright green. Dovga is meant to taste fresh and grassy, not stewed.
7. Stir in the onion mixture, season with salt and pepper, and serve hot or chilled with the fresh herbs and lemon wedges.

Allergen note: Contains dairy, egg, and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.