- 6 cups chicken, lamb or beef stock
- 2/3 cup rice
- 3 cups plain yogurt
- 3 tablespoons flour
- 2 egg yolks
- 2 cups cold water
- Salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons dried mint leaves
In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).