Ingredients

1.5 liters vegetable stock

1/3 cup (75 g/2.25 oz) short-grain white rice

80 g (2.75 oz) butter

50 g (1.75 oz) butter

250 g (8 oz) natural yoghurt

1 egg yolk

1 tablespoon finely sliced fresh mint

1/4 teaspoon cayenne pepper

Preparation

  1. Put the stock and rice in a saucepan and bring to bring to the boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes, then remove from the heat and set aside.
  2. In another saucepan, melt 60 g (2 oz) of the butter over low heat. Stir in the flour and cook for 2-3 minutes, or until pale and foaming. Gradually add the stock and rice mixture thickens slightly. Reduce the heat to low.
  3. In a small bowl, whisk together the yoghurt and egg yolk, then gradually pour into the soup, stirring constantly. Remove from the heat and stir in e mint and 1/2 teaspoon salt.
  4. Just before serving, melt the remaining butter in a small saucepan over medium heat. Add the cayenne pepper and cook until the mixture is lightly browner. Pour over the soup.