Recipe courtesy of Mary Sue Milliken and Susan Feniger

Yogurt Soup

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
  2. 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.
  3. 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).
Nikki Scott

Jambalaya Soup

24m Easy 97%
CLASS
42m Easy 94%
CLASS
17m Easy 99%
CLASS
33m Easy 100%
CLASS

13m Advanced 95%
CLASS
14m Easy 100%
CLASS
Alexandra Utter

Turkey Tortilla Soup

23m Easy 97%
CLASS