Doctor (2007 02 11)
YOGURT SOUP (TURKISH)
8 c Meat or chicken stock
80 g Flour
80 g Rice
3 c Yogurt
2 Egg yolks
3 tb Butter
2 tb Dried mint
1- Boil the rice in meat or chicken broth, on low heat
2- Beat the yoghourt with the egg yolks and flour. Stirring constanly, slowly add 2 cups of boiling stock. Add it to the meat stock with rice. Let simmer for 10 minutes.
3- Heat the butter. Add dried mint. Leave on low heat for 1 minute. Pour it over the soup and serve.
SERGEN (2007 04 11)
6 cup Chicken, lamb or beef stock
2/3 cup Rice
3 cup Plain yogurt
3 tbl Flour
2 x Egg yolks
2 cup Cold water
Salt to taste
Freshly-ground black pepper to taste
3 tbl Unsalted butter
2 tbl Dried mint leaves
* 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.
* 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.
* 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.)
* This recipe yields 4 to 6 servings.