Yogurt Soup Recipe

I had lunch the other day at a Turkish Restaurant. It was more of a grocer with a few tables and
kitchen in the back, which is often a great way to explore the foods of other
cultures: in a casual setting. This was
no exception in that the food was fantastic, including the extras I brought
home for later. Sadly, I'm not sure I
can stand to revisit it often because the owner, sweet and well-intentioned as
he was, drove us a bit crazy. He talked
to us through the visit, including several readings from articles on the health
benefits of the foods he served. I tried
to mention that I cooked a bit, but it seemed to go right over his head as he
explained to me how vegetables tasted so much better sautéed in olive oil
(which any reader of this site would know I do regularly). My husband managed to bite his tongue, but I could see he was about as put
off as I was by the whole "aren't we great" sales pitch. Sometimes, you just want to eat. Anyway, I was surprised to discover a soup
I'd never had, and one that was so incredibly yummy I was craving it again
today. Here is a recipe I found
online. And I guess I should say, as I
was so thoroughly lectured, that this is a very healthy soup that Turkish
people use any time they're ill to whisk away their troubles. I'm not sick, and I still liked it, but also
noticed it did a good job of filling me before the main course so that I didn't
eat much. Great for a diet. Try to find a peaceful place to eat. Heaven help us.

Yogurt Soup Recipe

• 1/4 cup rice
• 
  5 cups of water (if you wish you can use half chicken stock, half water)
• 
  2 cups of plain yogurt
• 
  1 egg
• 
  2 tbsp flour
• 
  2 tbsp butter
• 
  2 tsp dried mint or tarragon
• 
  1 tsp salt

Boil rice in 5 cups of water with salt until (very) soft.

In a bowl, beat the egg and flour well, and then add yogurt
and mix. With 1-2 tbsp water lighten up this mixture.

Put the yogurt mix in a pot and start cooking on very low.
It's important that you start with low heat, otherwise yogurt would curdle.
Give yogurt some time to get used to heat. Cook on low heat for approximately
15 minutes and keep stirring.

Slowly pour in rice along with water into the soup. Keep
stirring. First let it boil on medium and then turn it down and cook for
another 10 minutes.

Heat butter in a pan. Once it sizzles, add mint flakes and
stir for 20-30 seconds (don't let it burn). Then, pour it into soup. 

Thanks to AlmostTurkishBlogSpot.com for this and other great
recipes.