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Yogurt Soup
I can't lie and say I wasn't a little apprehensive about yogurt soup, but it was so creamy and rich and was quite good. Ingredients
- 6 1/2 c chicken stock (or veggie if you prefer)
- 1/3 c short grain white rice
- 1/2 stick butter
- scant 1/2 c of flour (fill the cup like 3/4 of the way up)
- 8 oz greek yogurt
- 1 egg yolk
- palm full chopped mint
- 1/4 tsp cayenne pepper
- 2 T butter
Directions
- In a pan, bring stock and rice to a boil.
- Reduce to simmer for about 10 minutes.
- In a separate pot, melt 1/2 stick butter. Stir in flour and cook for a few minutes to get rid of the raw flour taste.
- Stir in the rice and stock mix. Stir constantly until it all beings to thicken. If needed use a whisk.
- In a bowl mix together the yogurt and egg yolk. Slowly add to the stock off the heat.
- Finish with mint.
- Right before you serve it, melt 2 T of butter with 1/4 tsp of cayenne until the whole mix is slightly browned. Serve on top of the soup.
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I thought this yogurt soup was really tasty. It had just the right spicy/salty/sour combination that I love in this type of dish. Reminds me of the appetizer soup I get in one of my favorite turkish restaurants (when I don't opt for the equally yummy red lentil soup).
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