Tuesday, November 3, 2009

Yogurt soup

Fall is time for soups. And while its still not too cold outside yogurt soup seems to be the perfect choice. It has this nice velvety texture that is very warming right now and at the same time lots of mint brings back aromas of summer. What can be better!
So let me start by saying a few words about the type of yogurt you need for this soup. Please look for a full fat or at least 2% variety of Greek yogurt. It has to be almost sour cream consistency and not one of these light-textured breakfast yogurts. I buy large container of FAGE or CHOBANI brands in here.
To cook the soup you will want to mix yogurt and broth in ratio of 1 to 3. So if later you want to cook a smaller portion of this soup please keep that number in mind .
Another trick with this soup is that you have to make sure you do not bring it to boil too fast and you steer it as often as possible otherwise your yogurt with curdle. Basically with this soup you have to keep an eye on it at all times. Good thing is it doesn't take long to cook. So here is what you will need

1 large container of strained Greek yogurt (17,6oz /500 g)

3 containers filled with chicken broth ( use the yogurt container )

1/4 cup of short grain rice

1 egg

1 Tbs of flour

1/4 tsp of salt

1 Tbs dry mint+ more for serving

your favorite red pepper for serving

Without starting your stove put all the ingredients except red pepper into a pan and mix it well. Now start your stove on medium heat. Keep mixing the soup every once in a while so that it heats evenly. Your task is to bring it to a boil slowly. Go ahead and increase the heat later if neede it. Once you are there lower the heat again and cook the soup still steering occasionally until rice is done.
To serve sprinkle with some more mint and red pepper.

1 comment:

  1. Sweety, I'll better stop by at your place, to try this out)) I think you're the best at cooking!!!!