Creamy Tomato Fennel Soup with Parmesan Toasts

Name: Turkish Yogurt Soup with Rice and Mint
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
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

Chef

Method

1
Heat the olive oil in a large pot over medium heat. Add the sliced fennel and diced onion, then sauté until softened, about 6 minutes. Add the minced garlic and cook for 30 seconds.
7 minMedium heat
2
Stir in the crushed tomatoes, vegetable broth, salt, and black pepper. Bring to a simmer, then simmer uncovered for 15 minutes.
15 minSimmer
3
Blend the soup with an immersion blender until smooth. Stir in the heavy cream and warm gently for 2 minutes without boiling.
3 minLow heat
4
Heat the broiler. Arrange the bread slices on a broiler-safe baking sheet, top evenly with Parmesan, and broil 1 to 2 minutes until the cheese melts and the bread is crisp. Watch closely to prevent burning.
2 minBroil
5
Ladle the soup into bowls and serve with the Parmesan toasts.
1 minWarm

Next recipe

Feed

4 servingsTurkish

Turkish Yogurt Soup with Rice and Mint

Cook

0

Chef

Ingredients

0 of 8 available

Soup

118 mL

long-grain white rice

Soup

1.18 L

low-sodium chicken broth

Yogurt mixture

237 mL

plain whole-milk yogurt

Yogurt mixture

1 large

egg yolk

Yogurt mixture

1 tbsp

all-purpose flour

Yogurt mixture

0.75 tsp

kosher salt

Mint butter

1 tbsp

dried mint

Mint butter

1 tbsp

unsalted butter

Method

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.
18 minGentle 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.
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.
6 minLow 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.
1 minLow heat
5
Ladle the soup into bowls and spoon the mint butter over each serving.
1 min