Yogurt Soup

1. 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. 2

   In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth.

3. 3

   Add the cold water in a thin stream while stirring constantly.

4. 4

   Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.

5. 5

   Heat butter in a small saucepan until foamy.

6. 6

   Add the dried mint and leave on low heat for 1 minute.

7. 7

   Pour warm butter mixture over the soup, and serve immediately.

8. 8

   (If soup is to be reheated later for another serving, thin it with water).

* Per serving · 4 servings · Values may vary.

No additional tips available.