 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
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).
|
|