Do you love soup as much as I do? Are you looking for a little variety in your soup life? Then this might be the soup for you. A few years ago, we were in Turkey visiting Selim’s family. Over there, I basically hit the soup jackpot. Not only does Turkish cuisine include soup with most meals, which I think is a great idea, but I also got to taste several homemade varieties from Selim’s aunts and grandmother. These women sure know how to cook. While they didn’t make this particular soup while we were there, the flavors bring me right back to their kitchens in Istanbul.
If you’re reading the ingredients, you might be thinking two thoughts… 1) “Umm… isn’t yogurt supposed to be cold?” Or 2) “Uhhh… that sounds pretty simple. It’s probably not worth my time.”
Move past those thoughts. This soup is delicious! It’s creamy and comforting. It also has amazing flavor, belying its few ingredients. The flavor profile is unique, one not particularly familiar to the American palate. Give it a whirl; I’ll bet you’ll appreciate the introduction.
Update 9/19/16: We were invited by Genie, at Bunny Eats Design, to add this recipe to her monthly link-up. Once I got over the surprise that someone out there actually read our blog (much less someone who’s blog I’ve enjoyed reading prior to this point!), I read about her link-up. It’s called Our Growing Edge and encourages participants to attempt food-related personal challenges. I love this! This post and recipe certainly fit into that goal, as I’m always wanting to create dishes true to Selim’s Turkish heritage. This month’s link-up is hosted by Chrystal at The Smallwood Parsonage, with the theme of Family Recipes. You don’t have to be invited to join – see here. Now, if you’ll excuse me, I’ll be reading through posts from past link-ups instead of studying.
High Plateau Soup
(Recipe adapted from Sultan’s Kitchen: A Turkish Cookbook, by Özcan Ozan)
- 4 cups vegetable stock
- 1/2 cup uncooked rice
- 1 tbsp butter
- 1 tbsp paprika
- 1/2 tsp salt
- 1 cup plain yogurt
- 2 egg yolks
- 1 tbsp flour
- 10 fresh mint leaves
- Place the stock, rice, and butter in a medium saucepan over medium heat. Bring to a simmer. Stir in the paprika and salt.
- Decrease heat and cook at a low simmer for 20-30 minutes, until rice is cooked.
- Meanwhile, mix the yogurt, egg yolks, and flour together.
- Stir the yogurt mixture into the soup slowly. Chop up the mint leaves and add to the soup. Turn the heat down to low and cook for another ten minutes, stirring occasionally.
Makes 2 meal-sized servings or 4 servings as a starter or side to another dish.