Soup with rice and yogurt

This is a rather unusual soup albeit one of the favourites of Angela Nicolettou. The recipe requires very few ingredients and is low in calories, yet big in flavour.

Soup with yogurt Source: supplied by Angela Nicolettou

Yoghurt soup from Asia Minor

Ingredients

1.5 lt chicken stock

¼ cup short grain rice

2 tbs plain flour

2 cups Greek yoghurt

1 egg

Method

Place chicken stock in a saucepan and bring to the boil. Add the rice and stir. Simmer for about 15 minutes until the rice is cooked.

In a bowl add the yoghurt, egg and flour and mix well with a whisk or fork. Slowly ladle some of the hot soup into the bowl while continuing to mix. Do this until the yoghurt mixture is warm and quite thin. Add this back to the soup in the saucepan and stir. Season with salt and pepper and simmer for a further 10 minutes.

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