Chard and Yogurt Soup

Clean bulgur with cold water. Strain with a colander.

Wash chard and leaves very well then remove the tough stems. Drain.

Place chard in a large kettle with 3 cups of boiling water. Parboil.

Place lid over kettle.

Simmer for about 3 minutes until leaves wilt.

Remove chard from kettle. Transfer into a bowl. Allow to cool. Do not discard the cooking water.

Add bulgur, chickpeas, and 5 c. water to kettle. Parboil mixture.

Reduce heat to low. Place lid onto kettle.

Cook soup for 1 1/2 hours. Meanwhile, cut chard into very tiny pieces. Place chopped chard in a medium bowl.

Add salt, yogurt, egg, and 1 c. of the soup to yogurt mixture to chard.

Stir mixture thoroughly and constantly in the same direction.

Remove soup from heat.

Add yogurt mixture little by little, stirring well after each addition.

Place in places and sprinkle with mint. Serve hot at once and avoid re-heating soup or the soup may curdle.