This is a print preview of "Yogurt Soup" recipe.

Yogurt Soup Recipe
by Kyra Martin

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.

Rating: 3.8/5
Avg. 3.8/5 3 votes
  United States American
  Servings: 1

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

  1. In a pan, bring stock and rice to a boil.
  2. Reduce to simmer for about 10 minutes.
  3. 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.
  4. Stir in the rice and stock mix. Stir constantly until it all beings to thicken. If needed use a whisk.
  5. In a bowl mix together the yogurt and egg yolk. Slowly add to the stock off the heat.
  6. Finish with mint.
  7. 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.