Jane's Delicious Garden Blog


Turkish Pea, Yoghurt & Chicken Soup.

Posted in Garden Diary by Jane Griffiths on the June 5th, 2020
I would never have thought of cooking yoghurt in a soup but when my Turkish step-mother-in-law, Sevim, made a version of this for us, I discovered how delicious it is.
This is very easy to adapt to a vegetarian soup – use vegetable stock and omit the chicken.

Ingredients

  • 1/4 cup long grain rice
  • 1 litre chicken (or vegetable) stock
  • Quarter roast chicken
  • 1 cup freshly shelled or frozen peas
  • 1/4 cup mint leaves
  • 2 Tbs flour
  • 1 egg, beaten
  • 2 cups thick yoghurt
  • Handful pine nuts
  • 2 Tbs butter
  • 1 Tbs dried mint
  • 1 Tbs pul biber
  • Salt & pepper to taste.

Method

    Rinse the rice and cook in a cup of the stock until very soft.
    In another pot bring the remainder of the stock to a boil, add the chicken, cover and simmer until the chicken falls off the bone.
    Cook the peas and mint in salted water until just cooked. Drain and purée. Set aside
    Remove the chicken from the broth and shred chicken flesh off.
    Mix the beaten egg and flour together. Add the yoghurt and mix well. Scoop out a couple of spoons of the broth and mix into the yoghurt mixture, stirring it in well.
    Add yoghurt mix to the broth in a slow stream, stirring.
    Bring to a simmer and cook for 5 minutes, stirring.
    Add the shredded chicken and simmer for further 5 minutes.
    Add salt and pepper to taste.
    Roast pine nuts in a cast iron pan, set aside
    Melt butter in same pan until browned. Pour onto a bowl and stir in mint and pul biber.
    To serve, spoon soup into a bowl, swirl the pea purée through it and top with pine nuts. Drizzle with butter. Eat with crusty olive bread.

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