Recipe courtesy of Mary Sue Milliken and Susan Feniger

Yogurt Soup

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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Ingredients

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

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).