Mint Soup

submitted by rcoen
from Tipperary, Ireland

This recipe is 500 years old and originated in Turkey.

750 ml. beef stock
2 Tbsp. rice
1/4 cup yogurt
1 Tbsp. flour
1 egg yolk
salt to taste
2 tsp. mint leaves, chopped finely
1 Tbsp. butter, melted

Heat the stock, add the rice, cover and cook until the rice is soft. In a
mixing bowl combine the yogurt, flour, egg yolk and 1/2 cup of water. Mix
well, add to the soup and cook over a very low flame, stirring
occasionally, for 10 minutes. Strain the soup into a serving bowl and
season with salt to taste. Spoon the melted butter over the soup and
garnish with the chopped mint. (Serves 4 - 6).

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/