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home > recipes > soups > mint soup
from Tipperary, Ireland This recipe is 500 years old and originated in Turkey. 750 ml. beef stock 2 Tbsp. rice 1/4 cup yogurt 1 Tbsp. flour 1 egg yolk salt to taste 2 tsp. mint leaves, chopped finely 1 Tbsp. butter, melted Heat the stock, add the rice, cover and cook until the rice is soft. In a mixing bowl combine the yogurt, flour, egg yolk and 1/2 cup of water. Mix well, add to the soup and cook over a very low flame, stirring occasionally, for 10 minutes. Strain the soup into a serving bowl and season with salt to taste. Spoon the melted butter over the soup and garnish with the chopped mint. (Serves 4 - 6).

Mint Soup


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ethnicity: middle eastern
recipes for soups
recipes by rcoen
Email Address:
(posted November 7, 2006)

from Tipperary, Ireland

This recipe is 500 years old and originated in
Turkey.

750 ml.
beef stock
2 Tbsp.
rice
1/4 cup yogurt
1 Tbsp.
flour
1
egg yolk
salt to taste
2 tsp.
mint leaves, chopped finely
1 Tbsp.
butter, melted

Heat the
stock, add the rice, cover and cook until the rice is soft.

In a mixing bowl
combine the yogurt, flour, egg yolk and 1/2 cup of water. Mix well, add to the soup and cook over a very low flame, stirring occasionally, for 10 minutes. Strain the soup into a serving bowl and season with salt to taste. Spoon the melted butter over the soup and garnish with the chopped mint. (Serves 4 - 6).



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