Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Yogurt Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 268
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 80
- Sodium
- 1121
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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
- 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.
- 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).