Yoghurt Soup

1. 1

   1. Put the stock and rice in a saucepan and bring to bring to the boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes, then remove from the heat and set aside.

2. 2

   2. In another saucepan, melt 60 g (2 oz) of the butter over low heat. Stir in the flour and cook for 2-3 minutes, or until pale and foaming. Gradually add the stock and rice mixture thickens slightly. Reduce the heat to low.

3. 3

   3. In a small bowl, whisk together the yoghurt and egg yolk, then gradually pour into the soup, stirring constantly. Remove from the heat and stir in e mint and 1/2 teaspoon salt.

4. 4

   4. Just before serving, melt the remaining butter in a small saucepan over medium heat. Add the cayenne pepper and cook until the mixture is lightly browner. Pour over the soup.

* Per serving · 4 servings · Values may vary.