Yayla Corbasi (Yogurt Mint Soup)
A soothing Turkish yogurt and rice soup finished with a sizzling drizzle of mint-and-paprika butter. Tangy, warming, and incredibly comforting, this highland-style soup comes together quickly on the stovetop.
Ingredients
- 2 cups plain whole-milk yogurt, room temperature
- 2 large egg yolks
- 2 tbsp all-purpose flour
- 4 cups vegetable stock
- 1/3 cup long-grain white rice, rinsed
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 2 tbsp unsalted butter
- 2 tsp dried mint
- 1/2 tsp sweet paprika
Instructions
-
1
In a medium pot, bring 4 cups vegetable stock to a boil over medium-high heat. Add 1/3 cup rinsed long-grain white rice and cook for 15 minutes until the rice is nearly tender.
-
2
Meanwhile, whisk together 2 cups room temperature plain whole-milk yogurt, 2 large egg yolks, and 2 tbsp all-purpose flour in a bowl until completely smooth.
-
3
Reduce the heat to low. Slowly ladle about 1 cup of the hot stock into the yogurt mixture while whisking constantly to temper it. Then slowly pour the tempered yogurt mixture back into the pot while stirring. This prevents the yogurt from curdling.
-
4
Season with 1 tsp kosher salt and 1/2 tsp white pepper. Keep the heat low and stir gently for 5 to 8 minutes until the soup thickens slightly. Do not let it boil or the yogurt may break.
-
5
In a small skillet, melt 2 tbsp unsalted butter over medium heat. When it foams, remove from heat and stir in 2 tsp dried mint and 1/2 tsp sweet paprika; the spices will bloom in the hot butter.
-
6
Ladle the soup into bowls and drizzle the mint butter over each portion. Serve immediately.