Whole young spinach leaves add vibrant colour to this unusual soup.
600 ml (1 pint) 2 1/4 cups chicken stock
60 g (2 oz) 4 tbsp long-grain rice, rinsed and drained
4 tbsp water
1 tbsp cornflour (cornstarch)
600 ml (1 pint) 2 1/2 cups low-fat natural yogurt
juice of 1 lemon
3 egg yolks, lightly beaten
350 g (12 oz) young spinach leaves, washed and drained
salt and pepper
60 g (2 oz) 4 tbsp long-grain rice, rinsed and drained
4 tbsp water
1 tbsp cornflour (cornstarch)
600 ml (1 pint) 2 1/2 cups low-fat natural yogurt
juice of 1 lemon
3 egg yolks, lightly beaten
350 g (12 oz) young spinach leaves, washed and drained
salt and pepper
method
1. Pour the stock into a large pan, season and bring to the boil. Add the rice and simmer for 10 minutes, until barely cooked. Remove from the heat.
2. Combine the water and cornflour (cornstarch) to make a smooth paste.
3. Pour the yogurt into a second pan and stir in the cornflour (cornstarch) mixture. Set the pan over a low heat and bring the yogurt slowly to the boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it from separating or curdling on contact with the hot stock. When the yogurt has reached boiling point, stand
the pan on a heat diffuser and leave to simmer slowly for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly before stirring in the beaten egg yolks.
4. Pour the yogurt mixture into the stock, stir in the lemon juice and stir to blend thoroughly. Keep the soup warm, but do not allow it to boil.
5. Blanch the washed and drained spinach leaves in a large pan of boiling, salted water for 2 - 3 minutes until they begin to soften but have not wilted. Tip the spinach into a colander, drain well and stir it into the soup. Let the spinach warm through. Taste the soup and adjust the seasoning if necessary. Serve in wide shallow soup plates, with hot, fresh crusty bread.
2. Combine the water and cornflour (cornstarch) to make a smooth paste.
3. Pour the yogurt into a second pan and stir in the cornflour (cornstarch) mixture. Set the pan over a low heat and bring the yogurt slowly to the boil, stirring with a wooden spoon in one direction only. This will stabilize the yogurt and prevent it from separating or curdling on contact with the hot stock. When the yogurt has reached boiling point, stand
the pan on a heat diffuser and leave to simmer slowly for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly before stirring in the beaten egg yolks.
4. Pour the yogurt mixture into the stock, stir in the lemon juice and stir to blend thoroughly. Keep the soup warm, but do not allow it to boil.
5. Blanch the washed and drained spinach leaves in a large pan of boiling, salted water for 2 - 3 minutes until they begin to soften but have not wilted. Tip the spinach into a colander, drain well and stir it into the soup. Let the spinach warm through. Taste the soup and adjust the seasoning if necessary. Serve in wide shallow soup plates, with hot, fresh crusty bread.
serving amount
serves 4
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