Turkish Yoghurt Soup
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Turkish Yoghurt Soup
Recipe by Louis Tikaram
Ingredients
1/2 cup rice, short grain or Arborio rice
1.5 litres Coles chicken broth
2 cups Jalna Greek yoghurt
1 Coles egg
1 tablespoon Coles plain flour
Juice of 1 lemon
1 teaspoon sea salt
2 tablespoons Coles salted butter
2 tablespoons dried mint
1 teaspoon Coles chilli flakes
METHOD
Rinse the rice 2 times under running water to wash off all the starch, on the second rinse you should see the water starting to run clear, completely drain the rice then place the rice in a medium saucepan, along with the 1.5L of chicken broth then bring to a boil over medium heat. Allow the rice to cook for 15 to 20 minutes, covered with a lid to avoid evaporation until the rice grains are very soft. Remove from the heat. The cooked rice is meant to have a lot of liquid and have a soup consistency.
While the rice is cooling, place the yoghurt, egg, lemon juice, salt and flour in a bowl and whisk well to combine all the ingredients into a thick and creamy mixture.
When the rice is finished cooking, add one ladle of the hot stock from the rice pot into the yoghurt mixture and whisk vigorously to combine. Continue to do this slowly and continuously whisk the liquid with 3 to 4 more ladles of stock, this process tempers the yoghurt and ensures it does not split when added to the pot.
Once the yoghurt is tempered, pour all of the tempered yoghurt mixture into the soup pot with the rice and stock. Whisk to combine all the ingredients, then simmer it on medium low heat for 10-15 minutes, stirring occasionally. Taste and adjust for salt.
In a small pot, melt the butter then add the dried mint and stir for 10-20 seconds. Do not leave the mint in for longer as it will burn quickly.
Pour the butter and mint drizzle into the soup pot and stir to combine.
Serve the soup in bowls and garnish with more dried mint and some chilli flakes.
