Ever wanted to combine the nourishment of soup with the probiotics of cultured dairy? It can be done.
The problem with the usual recipes is the cooking of yogurt, kefir, or sour cream into the soup. This makes for a creamy soup, but it also kills all of the enzymes and probiotics that make these cultured foods so good.
Instead, why not add freshly cultured milk kefir to a thick soup which has cooled just enough to keep the cultures alive? You don’t need a thermometer, though.
A good rule of “thumb” is to place a clean finger into the center of the soup and if you can hold it in there without it feeling as though it might burn you, then your soup should keep your milk kefir alive and kicking….