Hot Yogurt and Spinach Soup

Name: Hot Yogurt and Spinach Soup
Yield: 4 Servings
Ingredients: 1 quart low-sodium chicken broth; ½ cup short- or medium-grain white rice (such as Turkish baldo rice or arborio), rinsed; 1 large egg yolk; 2¼ cups plain whole-milk yogurt; 1 Tbsp. plus 1½ tsp. cornstarch; 1 tsp. dried mint; Kosher salt, freshly ground white or black pepper; 7 oz. mature spinach, tough stems trimmed, coarsely chopped; 3 Tbsp. salted butter; 1 Tbsp. plus 1½ tsp. dried mint; 1½ tsp. Aleppo-style pepper

By Yasmin Khan

April 20, 2021

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Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio

To make this rich and creamy soup, a riff on Yayla Çorbasi from the mountain meadows of northern Turkey, cookbook author Yasmin Khan seeks out the best quality whole-milk yogurt. It’s the star of the dish, so it’s gotta be good! This recipe comes from Khan’s book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, and it’s guaranteed to soothe. Heating up the yogurt slowly with the hot rice and broth mixture ensures it won’t split.

Recipe notes

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