ABSTRACT
Yogurt can be used as a substitute for milk, sweet cream, or sour cream in nearly any thickened meat or vegetable soup. Finnish Summer Soup (Kesakeitto) is worth looking forward to all year long garden vegetables provide the perfect accompaniment to a yogurt-flavored soup. Bisque de Cribiches, a Caribbean crayfish/crawfish bisque, can be created from a base of either flavored water or fish stock, thickened with arrowroot. Fruit soups are particularly popular in warmer weather, but Danish Cherry Soup (Kirsebaersuppe) can be served either hot or cold; the addition of claret or rose wine with Cherry Heering make this soup a real favorite. Salads, too, favor yogurt. It can be substituted for cottage cheese in fruit salad, or used instead of sour cream as a base for chopped vegetables.
