Sounds strange, but yogurt soup is comfort food in the Middle East. You’ve probably had yogurt smoothies and tzatziki. Consider yogurt soup the next step. Your adventurousness will be rewarded.
I’ve mentioned before how much I enjoy participating in the Monthly Food of the World link party. This month I went a little overboard! Turkish cuisine is featured and I found so many mouthwatering recipes that I decided to make a few of them and feature them throughout the week. We’re going to start with a Yogurt Soup from Almost Turkish.
Were you aware yogurt could be made into a warm soup? I wasn’t although I’ve made delicious summer soups and smoothies which feature yogurt. For me it wasn’t too much of a leap however Rick was downright skeptical. I was intrigued enough to give it a try for a Meatless Monday option.
Based on comments of several posts I read while researching, Yogurt Soup is comfort food. If you try it, you’ll understand why. It’s very soothing.
The recipe calls for fresh mint or tarragon. I used hierbabuena since I had it on hand. Tarragon isn’t my favorite herb, but I think fresh mint would be amazing in this soup so if you have access to it, use it. Take your time heating the yogurt so it doesn’t separate and curdle. If you have leftovers, reheat them with care as well.
This makes enough soup for at least 6 people. If just making for two, halve the recipe. You can either omit the egg, just use the yolk or use a small egg as I did.
- ¼ cup rice
- 5 cups water
- 2 cups yogurt
- 1 egg
- 2 tablespoons flour
- 2 tablespoons butter
- 2 teaspoons dried mint
- salt and pepper to taste
- Bring the rice to a boil in the water and cook until very soft.
- While the rice is cooking, prepare the soup base by beating the egg with the flour in a large sauce pan. Mix in the yogurt. Season with salt and pepper. Begin heating the yogurt slowly over low heat, stirring occasionally.
- When the rice is cooked, transfer a cup or so of the water to the pan with the yogurt and stir well. The idea is to temper the yogurt with the hot liquid. Continue until all the water and rice is combined with the yogurt soup base.
- Bring to a simmer and continue to cook until the soup is a nice creamy consistency. Taste and adjust the salt and pepper.
- Melt the butter and saute the mint for a couple minutes then stir into the soup.
- Store leftover soup in the fridge for up to a week. Reheat gently.
I can sense your skepticism, but yogurt soup is worth trying. It would be perfect as a starter course for a larger, Turkish themed meal. Serve a small bowl with a tasty flatbread and then plate up this delicious eggplant stew from the same web site. Or if you’re an egg lover like me, try yummy scrambled eggs with onions, peppers and tomatoes. (I had a difficult time whittling the recipes down there are so many incredible possibilities from Turkey!) End the meal with Revani, a Turkish style sponge cake made with semolina.