Yogurt Soup With Poached Chicken Rissoles Recipes

Steps:

• Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
• Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through (about 10 minutes). Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
• In a large saucepan, whisk together yogurt, egg yolk and flour. Whisk in stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
• Melt butter in a small skillet. Add the garlic, paprika and cayenne and cook over medium heat until fragrant (about 2 minutes). Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.

Steps:

• Cook the orzo or rice in boiling salted water for about 10 minutes, until done (check the package instructions), and then drain. Meanwhile, bring the stock to a boil in a separate pan.
• In a bowl, beat the cornstarch and egg yolk together with a fork until smooth, then beat in a spoonful of the yogurt until well blended. You can then add the remaining yogurt and beat until combined. Stir in the mint, saffron or turmeric, and some black pepper.
• Take the stock off the heat and pour in the yogurt mixture, whisking vigorously. Stir over very low heat until the soup begins to simmer. Continue to stir for 3 to 5 minutes, until it thickens slightly, then add the chickpeas and heat through. Season with a little salt.
• A few minutes before serving, mix the cooked orzo or rice into the soup.
• Serve with extra-virgin olive oil, sumac, and Aleppo pepper for people to sprinkle on the soup if they want to.

Steps:

• Combine first 4 ingredients in a small bowl; whisk to blend. Season with salt and pepper.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
• Arrange chicken in a single layer in heavy medium skillet. Add enough broth to cover chicken and bring to boil. Cover skillet and turn off heat. Let stand until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to plates. Cut chicken crosswise into thin slices. Spoon yogurt sauce over chicken.

Steps:

• In a soup kettle over low heat, bring stock to a gentle simmer.
• Chop chicken meat and onion coarsely. Place in bowl of food processor with dried mint and process briefly to mince and blend together, or chop by hand until finely minced together.
• Blend chicken with rice. Add one whole egg and mix together well. If the mixture seems too liquid, add enough bread crumbs to give it a consistency that will hold together. Form chicken into small, walnut-sized balls or rissoles.
• In a small bowl, beat second whole egg with a tablespoon of water. Spread minced parsley on a plate. Dip rissoles in the egg wash and then roll in parsley to coat well.
• With stock at a gentle simmer, lower the coated rissoles into it and poach approximately 15 minutes. (Most of the parsley should adhere.) When done, transfer rissoles to a warm soup tureen. Keep stock hot, but just below boiling.
• Beat yogurt and 1 egg yolk together until thoroughly mixed. Continuing to stir, add hot stock, a ladleful at a time, until the mixture is quite warm. Over low heat, stir yogurt-egg mixture into the hot broth. Taste, and add salt and pepper if necessary. Let warm to serving temperature but do not boil. Pour over the chicken balls and serve immediately.