Yayla Corbasi (Yogurt Mint Soup)

Name: Yayla Corbasi (Yogurt Mint Soup)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Turkish
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

35 minEasyServes 4210 cal/serving

TurkishSoupStovetopVegetarianLow CarbNut-FreeSoy-FreeLow-SodiumAlcohol-FreeCorn-Free

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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.

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Questions

What is 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. This reference files it under Turkish soup: made on the stovetop, rated easy and about 35 minutes start to finish.

Why cook the spices first in Yayla Corbasi (Yogurt Mint Soup)?

Step 5 reads: "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." Most spice flavor dissolves in fat, not water. The brief fry in step 5 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

Can I make Yayla Corbasi (Yogurt Mint Soup) gluten-free?

Yes. The gluten in Yayla Corbasi (Yogurt Mint Soup) is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Yayla Corbasi (Yogurt Mint Soup) vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups plain whole-milk yogurt, room temperature, 2 tbsp unsalted butter and 2 large egg yolks. For fully plant-based entries, see the vegan soup collection.

How many carbs are in Yayla Corbasi (Yogurt Mint Soup)?

One serving (the recipe makes 4) has 18 g of carbohydrate in about 210 calories, with 8 g protein and 8 g fat, plus 380 mg sodium. The figures are estimates computed from the ingredient list.

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