Ingredients

• 6 cups chicken, lamb or beef stock
• 2/3 cup rice
• 3 cups plain yogurt
• 3 tablespoons flour
• 2 egg yolks
• 2 cups cold water
• Salt and freshly ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons dried mint leaves

Instructions

1. Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
2. In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
3. Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).