Turkish yoghurt soup

Turkish yoghurt soup

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
4 tablespoons rice
1.25 litres good chicken or beef stock
1 tablespoon cornflour
500g plain yoghurt
2 egg yolks, beaten
2 tablespoons fresh mint, chopped

Method

  1. Cook rice in stock for 20 minutes. In separate pan, blend cornflour with a little yoghurt, then add remaining yoghurt, beating until smooth. Add egg yolks and a few spoons hot stock and whisk well. Stir over low heat until thickened, but do not allow to boil.
  2. Add yoghurt mixture to simmering stock. Cook for a further 2 minutes, stirring constantly. Thin with a little water if necessary. Serve sprinkled with chopped mint.
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