I can't lie and say I wasn't a little apprehensive about yogurt soup, but it was so creamy and rich and was quite good.
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Ingredients
- 6 1/2 c chicken stock (or veggie if you prefer)
- 1/3 c short grain white rice
- 1/2 stick butter
- scant 1/2 c of flour (fill the cup like 3/4 of the way up)
- 8 oz greek yogurt
- 1 egg yolk
- palm full chopped mint
- 1/4 tsp cayenne pepper
- 2 T butter
Directions
- In a pan, bring stock and rice to a boil.
- Reduce to simmer for about 10 minutes.
- In a separate pot, melt 1/2 stick butter. Stir in flour and cook for a few minutes to get rid of the raw flour taste.
- Stir in the rice and stock mix. Stir constantly until it all beings to thicken. If needed use a whisk.
- In a bowl mix together the yogurt and egg yolk. Slowly add to the stock off the heat.
- Finish with mint.
- Right before you serve it, melt 2 T of butter with 1/4 tsp of cayenne until the whole mix is slightly browned. Serve on top of the soup.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1960g | |
Calories 1187 | |
Calories from Fat 558 | 47% |
Total Fat 63.45g | 79% |
Saturated Fat 39.32g | 157% |
Trans Fat 0.0g | |
Cholesterol 171mg | 57% |
Sodium 2916mg | 122% |
Potassium 1724mg | 49% |
Total Carbs 117.48g | 31% |
Dietary Fiber 9.8g | 33% |
Sugars 10.82g | 7% |
Protein 34.65g | 55% |
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