This rich and creamy soup is inspired by the high mountain meadows in Northern Turkey where the country’s best dairy produce comes from. It’s incredibly simple, quick and comforting and, as such, is on steady rotation at my house. To make sure the yogurt doesn’t split while you are cooking it, add it in stages and warm it up gently. And, as always, make sure you cook this with the best-quality full-fat natural yogurt, as low-fat varieties simply won’t cut it, especially not in a soup like this where the yogurt is the star.