Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1074
Calories
67g
Protein
18g
Fat
156g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Mint | 2 tbsp fresh (3g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups of chicken/vegetable stock
- 2 tablespoons rice -washed and drained
- 1 cup natural full-fat yogurt
- 1 dessertspoon flour
- 1 teaspoon butter
- 1 teaspoon dried mint leaves
Directions
1
Bring the salted stock and rice to the boil, then simmer until it is cooked. Remove from the heat. In a bowl, stir the flour into the yogurt and mix until smooth.
2
Slowly whisk one cup of hot stock into the yogurt one spoonful at a time to prevent curdling.
3
Add the yogurt mixture to the stock and rice.
4
Stir and reheat gently until the soup has just thickened. Add salt to taste.
5
Top the soup with a knob of butter. Sprinkle with dried mint leaves and serve.
6
Category:Cyprian Recipes
7
Category:Cyprian Soups
Recipe sourced from
fandom