Oleana Yogurt Soup

Ingredients

 * 6 cups cubed bread (1 baguette, crust trimmed, torn or cut into pieces)
 * 1 cup milk
 * ½ cup olive oil plus extra for garnish
 * ½ small white onion, minced
 * 1 lb spinach, cleaned and stemmed
 * salt and black pepper
 * 1 egg
 * ½ cup feta cheese
 * 1 ¼ lbs coils of angel-hair vermicelli
 * 8 cups good-quality chicken broth
 * 3 cups Old Chatham plain yogurt (or any Greek yogurt)
 * 3 egg yolks
 * 2 tbsp flour
 * 1 tbsp dried mint
 * pinch of cayenne
 * 2 tbsp sumac

Directions

 * 1) Toss the bread cubes in the milk and let sit for 10 minutes.
 * 2) In a large skillet, heat half the oil.
 * 3) Add the onion.
 * 4) Cook over medium-low heat until onion is soft and translucent, about 3 minutes.
 * 5) Add spinach and cook until soft and tender, about 7 minutes more.
 * 6) Season to taste.
 * 7) Place the spinach in a sieve to drain.
 * 8) Meanwhile, squeeze out excess milk from the bread, little by little, and discard milk.
 * 9) When spinach has cooled, press it into sieve (or between your hands) and try to extract as much juice as possible.
 * 10) In a food processor, puree the spinach.
 * 11) Add the bread, egg and feta cheese and process until it comes together like dough.
 * 12) Place in a bowl. Salt and pepper to taste.
 * 13) With floured hands, shape into small round, marble-sized dumplings.
 * 14) Crush the coils of angel hair pasta with your hands into ½-inch-long pieces.
 * 15) In a large soup pot, warm the remaining ¼ cup olive oil.
 * 16) Add the broken pasta and stir to coat with a wooden spoon.
 * 17) Saute for 5 minutes, stirring constantly, until pasta is golden brown.
 * 18) Add broth and simmer until pasta is cooked.
 * 19) In a separate bowl, combine the yogurt, egg yolks, flour, dried mint and cayenne, and whisk until smooth.
 * 20) Ladle a cup of the hot soup into the yogurt mixture, whisking until combined.
 * 21) Add yogurt mixture to the soup pot, whisking for about 5 minutes until the soup starts to simmer.
 * 22) Add dumplings and continue to gently simmer another 10 minutes.
 * 23) Be careful not to boil.
 * 24) Ladle into bowls.
 * 25) Drizzle with olive oil and sprinkle with sumac.