Turkish Yogurt Soup

(3-4 servings)

This is a very satisfying soup when the cold weather settles in. It's one of the few things I will prepare if I'm not feeling well. The lemon juice is optional although I love lemon in most things and it seems right here.

Occasionally as a variation, I'll add a bit of leftover chopped spinach to this soup.


3 cups chicken broth
1/4 cup rice
1 large egg yolk
2 tsp flour
1 tbsp freshly squeezed lemon juice (optional)
1 cup plain yogurt
salt and freshly ground black pepper, if necessary
1 tbsp butter
1 tbsp dried mint

Bring the broth to a gentle simmer. Add the rice and cook until the rice is tender but slightly firm; about 10-15 minutes.

In a small bowl whisk together the egg yolk and flour and lemon juice, if using. When the mixture is smooth, whisk in the yogurt. Whisk in a few large spoonfuls of the hot broth, then add all of the yogurt mixture to the soup and stir.

Cook for about 5-8  minutes over medium-low heat, taking care not to allow the soup to come to a boil; just allow it to simmer. Check for seasoning and add the salt and pepper, if necessary.

Melt the butter and stir in the mint. Set aside. I do this using the microwave.

Serve the soup in bowls and dot each serving with a bit of the butter and mint mixture.