| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Meat or chicken stock or water |
| 80 |
g |
Flour |
| 80 |
g |
Rice |
| 3 |
c |
Yogurt |
| 2 |
|
Egg yolks |
| 3 |
tb |
Butter |
| 2 |
tb |
Dried mint |
INSTRUCTIONS
1- Boil the rice in meat or chicken broth, on low heat 2- Beat the yoghourt
with the egg yolks and flour. Stirring constanly, slowly add 2 cups of
boiling stock. Add it to the meat stock with rice. Let simmer for 10
minutes. 3- Heat the butter. Add dried mint. Leave on low heat for 1
minute. Pour it over the soup and serve.
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