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Easy Yogurt Soup With Orzo and Chickpeas
This simple Turkish yogurt soup from Claudia Roden relies on egg yolk and cornstarch prevent the yogurt from curdling. It's a pantry-friendly weeknight meal.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 20 min👤 Claudia Roden📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Cook the orzo or rice in boiling salted water for about ⏱️ 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
2
In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
(720ml) chicken or vegetable stock3 cupscornstarch1 tbsp(240 g) Greek yogurt1 cupegg yolk1dried mint1 tbspBlack pepper
3
Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to ⏱️ 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
(720ml) chicken or vegetable stock3 cups(240 g) Greek yogurt1 cupSalt
4
A few minutes before serving, mix the cooked orzo or rice into the soup.
5
Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.
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