Yoghurt soup

Yoghurt soup

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Another Turkish preparation here. I’ve written yoghurt soup recipes before, but this version includes rice. This recipe is a tonic for anyone in need of gentle replenishment. Simple, so brilliant.

Ingredients

Quantity Ingredient
1 litre chicken stock or water
150g white rice
1 tablespoon plain flour
2 teaspoons dried mint
500g greek yoghurt
salt
1 egg
30g butter
1 tablespoon chilli flakes, preferably turkish (urfa or aleppo)
lemon, to squeeze (optional)

Method

  1. Bring the stock to the boil in a large saucepan and add the rice. Stir well and simmer for about 20–25 minutes, until the rice is tender and has thickened the liquid. Remove from the heat.
  2. In a bowl mix the flour, half the mint, the yoghurt, about 1/2 teaspoon of salt and the egg.
  3. Pour the yoghurt mixture into the rice and mix well, then simmer gently for another 10 minutes, or until the soup has a creamy consistency, stirring to avoid lumps. Check the seasoning.
  4. Heat the butter in a small pan and when it foams add the rest of the dried mint and the chilli flakes and cook for 30 seconds. Add a squeeze of lemon juice if you like.
  5. Pour the butter over the soup and serve.
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