Summary

Ingredients

• 100 g rice (Patna rice)
• 1 medium onion (s)
• 60 g butter
• 0.25 liter ¼ vegetable stock
• 250 g yourt, more tart
• 1 tablespoon flour
• 3 egg yolks
• 1 half a lemon (s), the juice it
• 1 teaspoon mint, dried (Nane, Turkish specialty shop)
• a bit salt
• some pepper, freshly ground

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Instructions

1. Rinse the rice briefly under running water and let it drain. Peel and dice the onion.
2. Melt half of the butter in a soup pot and sweat the onion in it until translucent. Add the vegetable stock and rice. Cook for about 15-20 minutes until the rice is cooked through.
3. In the meantime, pour off the liquid from the yogurt and place the yogurt in a bowl. Mix well with the flour and egg yolk.
4. Remove the soup from the hotplate. First stir a few tablespoons of the broth into the yogurt mixture. Then put all of the yogurt in the bowl and then use it to thicken the soup. Briefly heat the soup, but do not bring it to the boil, otherwise the yoghurt will flocculate. Season the alpine soup with salt, pepper and lemon juice.
5. Melt the remaining butter in a pan and stir in 1 teaspoon of the dried mint. Stir the mint butter into the soup just before serving.