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).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1143.01 Kcal (4786 kJ) | ||
| Calories from fat | 642.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.34g | 110% | |
|---|---|---|---|
| Cholesterol | 448.04mg | 149% | |
| Sodium | 526.79mg | 22% | |
| Potassium | 1072.52mg | 23% | |
| Total Carbs | 42.94g | 14% | |
| Sugars | 9.19g | 37% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 75.54g | 151% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 50.1mg | 279% | |
| Calcium | 326.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 154.26 Kcal (646 kJ) | ||
| Calories from fat | 86.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.63g | 110% | |
|---|---|---|---|
| Cholesterol | 60.47mg | 149% | |
| Sodium | 71.1mg | 22% | |
| Potassium | 144.75mg | 23% | |
| Total Carbs | 5.8g | 14% | |
| Sugars | 1.24g | 37% | |
| Dietary Fiber | 0.25g | 7% | |
| Protein | 10.19g | 151% | |
| Vitamin C | 2mg | 25% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 6.8mg | 279% | |
| Calcium | 44.1mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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