Okay, I know it sounds weird. But seriously. You have to try this. Known as "high mountain pasture" soup, this is a winter-time staple in Turkish cuisine. It's another one of those things that I turned my nose up at initially but eventually learned to love. Last winter, we had it at least twice a week. The original recipe calls for wheat flour, which I have found can be substituted for with potato starch or corn starch. Sometimes I skip the flours/starches altogether, and don't notice much of a difference. The original recipe calls for 1/3 cup of white rice, but I only throw in 1 or 2 tablespoons. We have found we prefer it with less. For you dairy-consuming vegetarians, substitute the bone stock with vegetable stock or water with a little butter and salt added.
Do not skip the final steps for garnish - they complete this soup! Ingredients 6 cups beef stock or chicken broth 1-2 Tbsp rice 3 Tbsp butter 2 cups yogurt (plain, whole fat) 1 Tbsp corn starch, potato starch, or wheat flour 2 egg yolks 1 tsp salt Garnish: 1/4 cup butter 1/4 cup dried mint 1. Bring stock to boil. Add rice and butter. Simmer over low heat until rice is well cooked (20 minutes). 2. Mix yogurt, starch or flour, and egg yolks together in a bowl. Add salt. Stir into boiling broth and rice, and allow to simmer for 15 minutes. Soup should have a creamy consistency. 3. Melt butter in a small saucepan. Add mint. Heat for 1 minute. 4. Ladle soup into a bowl, then drizzle butter/mint dressing over the top. Enjoy! With a nice salad or oven roasted veggies, makes a great, satisfying meal.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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