CookEatShare is also available in English
Cerrar
click to rate
3 votos | 4348 views

I can't lie and say I wasn't a little apprehensive about yogurt soup, but it was so creamy and rich and was quite good.

 
Tags:

Ingredientes

Cost per recipe $5.08 view details

Direcciones

  1. In a pan, bring stock and rice to a boil.
  2. Reduce to simmer for about 10 minutes.
  3. In a separate pot, melt 1/2 stick butter. Stir in flour and cook for a few minutes to get rid of the raw flour taste.
  4. Stir in the rice and stock mix. Stir constantly until it all beings to thicken. If needed use a whisk.
  5. In a bowl mix together the yogurt and egg yolk. Slowly add to the stock off the heat.
  6. Finish with mint.
  7. Right before you serve it, melt 2 T of butter with 1/4 tsp of cayenne until the whole mix is slightly browned. Serve on top of the soup.

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1960g
Calories 1187  
Calories from Fat 558 47%
Total Fat 63.45g 79%
Saturated Fat 39.32g 157%
Trans Fat 0.0g  
Cholesterol 171mg 57%
Sodium 2916mg 122%
Potassium 1724mg 49%
Total Carbs 117.48g 31%
Dietary Fiber 9.8g 33%
Sugars 10.82g 7%
Protein 34.65g 55%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Evaluaciones

  • John Spottiswood
    I thought this yogurt soup was really tasty. It had just the right spicy/salty/sour combination that I love in this type of dish. Reminds me of the appetizer soup I get in one of my favorite turkish restaurants (when I don't opt for the equally yummy red lentil soup).
    Yo he cocinado/probado esta receta

    Leave a review or comment