Herbed Yogurt Soup
A tangy, comforting yogurt soup enriched with stock, egg, rice, and garlic, finished with crushed mint and seasoned to taste.
Servings 2 quarts (yield)
Ingredients
- 4 cups plain yogurt
- 3 cups chicken or vegetable stock
- 1 egg
- 2 tablespoons cornstarch
- 1 ½ cups cooked brown rice
- 1 ½ cups cooked meat or vegetables
- 3 cloves garlic, minced
- 4 tablespoons spearmint or peppermint leaves, crushed
- salt and pepper, to taste
Instructions
Blend Soup Base
- Combine yogurt, stock, egg, and cornstarch in a blender.
- Pour into a heavy saucepan and cook over medium heat just until the mixture begins to boil. Lower the heat.
Finish Soup
- Sauté garlic in a small pan in a little oil just until cooked and fragrant. Do not overcook.
- Add garlic, cooked rice, and meat or vegetables to the soup. Stir in crushed mint, salt, and pepper to taste.
- Continue cooking over low heat until all ingredients are heated and flavors have blended.
Notes
Yield: about 2 quarts.
Author’s note: I learned to make this soup while living in the Middle East, where every family has their own variation. The most important thing, I was told, was that you must never cover the pot and the soup must always be stirred in the same direction until it reaches the boiling point. These recipes have been handed down for hundreds of years, so I’m not going to go against their collective wisdom!
