Turkish Yogurt Soup With Mint - {Naneli Yogurt Corbasi}

Recipe Ingredients

6 cups	1422ml	Vegetable or chicken stock
1/2 cup	80g / 2.8oz	Rice
4		Egg yolks
3 cups	711ml	Yogurt
6 tablespoons	90ml	Flour
1 1/2 cups	355ml	Water
4 tablespoons	60ml	Butter
3 tablespoons	45ml	Dried mint - (to 4 tbspns) - crumbled
1/2 teaspoon	2.5ml	Cayenne - or to taste

Recipe Instructions

Bring the stock to a boil in a large saucepan, add the rice, then reduce to a simmer and cook for about 30 minutes, until the rice is soft.

In a mixing bowl, beat the egg yolks with the yogurt and flour. Add the water and blend to the consistency of a thin batter. Gradually pour into the soup through a sieve, stirring constantly. Remove from heat.

Melt 4 tablespoons of butter in a separate saucepan, stir in the mint leaves and cayenne, and cook until bubbly. Gently stir into the hot soup, ladle into bowls, and serve immediately.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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