Turkish Yogurt Soup with Rice and Mint

Turkish yogurt soup with rice, broth, egg yolk, and mint butter. This creamy stovetop soup comes together in about 35 minutes without boiling.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 0.5 cup long-grain white rice
• 5 cups low-sodium chicken broth
• 1 cup plain whole-milk yogurt
• 1 large egg yolk
• 1 tablespoon all-purpose flour
• 0.75 teaspoon kosher salt
• 1 tablespoon dried mint
• 1 tablespoon unsalted butter

Cooking instructions

1. Bring the broth to a boil in a large pot. Add the rice, reduce the heat to maintain a gentle simmer, and cook until the rice is tender, 15 to 18 minutes. (about 18 min) — Gentle simmer
2. Whisk the yogurt, egg yolk, flour, and salt in a medium bowl until smooth. Slowly whisk in about 1 cup of the hot broth from the pot to temper the yogurt mixture. (about 3 min)
3. Reduce the pot to low heat. Slowly pour in the tempered yogurt mixture while stirring constantly. Heat until the soup is steaming and lightly thickened, 4 to 6 minutes; do not let it boil. (about 6 min) — Low heat; do not boil
4. Melt the butter in a small skillet over low heat. Add the dried mint and cook until fragrant, about 30 seconds. (about 1 min) — Low heat
5. Ladle the soup into bowls and spoon the mint butter over each serving. (about 1 min)