Quick Yogurt Rice Garnish For Soups Recipes
TURKISH HIGHLAND MEADOW SOUP (YAYLA ÇORBASı)
Steps:
- Gather the ingredients.
- First, put rice in a covered saucepan with 3 cups of water and bring to a boil. Reduce heat, cover, and cook rice until it softens.
- In a separate bowl, beat egg, plain yogurt, flour, and 1 cup of water briskly with a wire whisk until well blended and creamy. Make sure you have no lumps of flour or yogurt.
- Using your wire whisk , stir rice-water mixture and add yogurt-water mixture while gently whisking. Then, add salt and white pepper. Allow mixture to heat through until steaming. Continue whisking gently without letting the soup come to a boil. If soup becomes too thick for your liking, add a little more water.
- In a separate pan, melt butter and add dried mint. Stir thoroughly and remove from heat quickly. Add butter and mint to soup and continue whisking until well combined. Garnish each bowl of soup with a sprig of fresh mint leaves.
- If desired, you can also keep the butter and mint separate and drizzle it over the top of the soup just before serving. If you want to spice up your soup a little more, optionally add about 1 teaspoon hot red pepper flakes to the butter along with the mint.
Nutrition Facts : Calories 392 kcal, Carbohydrate 34 g, Cholesterol 229 mg, Fiber 1 g, Protein 19 g, SaturatedFat 11 g, Sodium 1372 mg, Sugar 16 g, Fat 20 g, ServingSize 2 servings, UnsaturatedFat 0 g
QUICK YOGURT-RICE GARNISH FOR SOUPS
The French drop a dollop of spicy, garlicky rouille in the center of fish soups. It perks them up. Well, this is its Indian incarnation, a quick version of the southern Yogurt Rice, perfect for placing in the center of not only the preceding Cold Cucumber Soup, but all manner of bean and split pea soups. I like to serve the soups in old-fashioned soup plates, which are shallower than soup bowls. This way the dollop of garnish stands up and is not drowned.
Yield makes enough garnish for 6¿8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the rice with about 2 tablespoons of water and heat through, covered, either in a microwave oven for a minute or in a small pan. While still hot, add the milk first and then the yogurt. Mix. Sprinkle lightly with salt and pepper, checking to make sure it is properly seasoned.
- Put the oil in a small pan and set over medium-high heat. When very hot, put in the mustard seeds. As soon as the seeds begin to pop, a matter of seconds, put in the curry leaves and then the cayenne. Now pour this mixture over the yogurt rice. Stir to mix.
- Put a generous dollop in the center of each soup plate.
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