Yoghurt Soup
Ingredients
Instructions
- 1. Put the stock and rice in a saucepan and bring to bring to the boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes, then remove from the heat and set aside.
- 2. In another saucepan, melt 60 g (2 oz) of the butter over low heat. Stir in the flour and cook for 2-3 minutes, or until pale and foaming. Gradually add the stock and rice mixture thickens slightly. Reduce the heat to low.
- 3. In a small bowl, whisk together the yoghurt and egg yolk, then gradually pour into the soup, stirring constantly. Remove from the heat and stir in e mint and 1/2 teaspoon salt.
- 4. Just before serving, melt the remaining butter in a small saucepan over medium heat. Add the cayenne pepper and cook until the mixture is lightly browner. Pour over the soup.
Nutrition & Diet Analysis (per serving)
610
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).