6 cups chicken broth
¼ cup raw rice
1 teaspoon salt
Freshly ground black pepper
1 cup yogurt
2 egg yolks, lightly beaten
½ tablespoon freshly chopped mint or ½
teaspoon dried mint
2 tablespoons chopped parsley
Bring the chicken broth to boiling point. Add the rice, salt and pepper, cover and simmer for about 20 minutes until the rice is tender.
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| It's not a ton of rice - just enough to be interesting. |
Stir the yogurt into the egg yolks. Add 4 tablespoons of the hot broth
and beat until smooth. Add the egg yolk mixture to the hot rice and broth. Stir
well but do not let it boil again. Garnish with mint and parsley and serve hot.
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| The garnishes are an important dimension of the flavor. Don't skip them! |
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| What a fun soup! |
My Rating: 4/5 "Refreshing and tart! The soup has a really unique flavor. The yogurt adds an appealing sour kick and the herbs offer a soothing counterpoint. Enjoy as part of a light meal!"
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