Yogurt Soup

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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 109.7
  • Total Fat: 3.8 g
  • Cholesterol: 23.5 mg
  • Sodium: 82.4 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 5.1 g

View full nutritional breakdown of Yogurt Soup calories by ingredient
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Introduction

Delicious Armenian style soup

**TO TEMPER YOGURT ADD A THE HOT BROTH TO THE YOGURT A LITTLE BIT AT A TIME UNTIL THE TEMPERATURE COMES UP TO PREVENT IT FROM CURDLING
Delicious Armenian style soup

**TO TEMPER YOGURT ADD A THE HOT BROTH TO THE YOGURT A LITTLE BIT AT A TIME UNTIL THE TEMPERATURE COMES UP TO PREVENT IT FROM CURDLING

Number of Servings: 14

Ingredients

    16 cups water or lowfat chicken broth
    2 cups raw long grain white rice
    32 oz nonfat plain yogurt
    4 tblsp unsalted butter
    1/4 cup dried mint leaves crumbled
    1 egg (large/extra large)

Directions

IN a large stock pot, cook rice in the chicken broth- I use chicken base instead of canned, you can use boullion. While this is cooking put the yogurt and 1 beated egg in a bowl that you can add water to.When rice is cooked all the way, mix the tempered yogurt into the pot a little at a time . Add this to the pot, turn off heat.
IN a small frying pan brown the dried mint leaves in the butter, when the butter starts to bubble a tan color- it is cooked enough. Pour this over the soup, then add a ladle of soup to the pan to get all the mint out of the pan. Stir well and serve. Makes 14 1 cup servings


Number of Servings: 14

Recipe submitted by SparkPeople user TRACYZABELLE.

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