Yogurt Soup

Recipe Ingredients

6 cups	1422ml	Chicken, lamb or beef stock
2/3 cup	106g / 3.7oz	Rice
3 cups	711ml	Plain yogurt
3 tablespoons	45ml	Flour
2		Egg yolks
2 cups	474ml	Cold water
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Unsalted butter
2 tablespoons	30ml	Dried mint leaves

Recipe Instructions

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.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B31 broadcast 07-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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