Soup with rice and mint
4 servings
40 minutes
Rice and mint soup is a refined dish of French cuisine that combines rich chicken broth, the softness of rice, and the freshness of mint. This dish has roots in the traditions of simple yet elegant French soups where the balance of flavors plays a key role. The light tanginess of yogurt and the tenderness of egg yolk create a creamy texture, while butter adds softness and depth to the flavor. Mint provides an unusual herbal aftertaste, making the soup both warming and refreshing. It is perfect as a light first course, especially in spring and summer when bright and fresh flavors are desired. Served hot, it pairs excellently with crispy baguette or fresh herbs.
1
Pour the broth into a pot and bring to a boil. Add rice and bring to a boil again, then cook on medium heat for 15 minutes. Add salt.
- Chicken broth: 1 l
- Rice: 2 tablespoons
- Salt: to taste
2
Lightly beat the yolk, add yogurt and flour — mix everything together in a large pot. Carefully pour in 250 ml of water — constantly whisk the mixture. Heat, add broth with rice, and cook for another 5 minutes.
- Egg yolk: 1 piece
- Yoghurt: 150 ml
- Wheat flour: 1 tablespoon
3
Melt the butter in a small saucepan, remove from heat, and add finely chopped mint. Add this mixture to the soup before serving.
- Butter: 40 g
- Fresh mint: 3 stems
