Of course when there is snow in the South, you do not leave the house. Not because it is that cold or the roads are closed. It is because people are dangerous. The driving kind. So I stayed in and made soup. Whatelse is there to do?
The traditional yogurt soup normally does not have lentils and has rice instead of bulgur. But I love the combination of bulgur and green lentils and will take it over rice any time. Heaping spoons of mint give a nice aroma and the smell always makes me believe that I am eating some kind of healing soup for some reason.
Now that I am done with the soup, it might be about time for hot chocolate. Spiked or not spiked? That is the question now!
- 1/2 cup uncooked coarse bulgur
- 1/2 cup cooked green lentils
- 2 cups of chicken or beef stock
- 4 cups of water
- 1 egg yolk
- 2 tablespoons of all purpose flour
- 1.5 cups of plain yogurt
- 2 tablespoons of dried mint
- Salt and pepper to taste
1. Bring the stock and water to a boil in a soup pot. Add bulgur (and add washed/drained green lentils at this point if they are not precooked before) and tunr the heat to medium. Simmer for ten minutes (for bulgur only) or until green lentils are done.
2. If you have cooked lentils, add after bulgur is done.
3. Whisk egg yolks and flour in a medium size bowl. Add yogurt and whisk to combine.
4. Add several tablespoons of hot soup from the pan to the yogurt mixture. Whisk to cool. This way, you are tempering the egg yolks and warming them up, so to speak.
5. Add several more tablespoons of soup into yogurt mixture and whisk.
6. Now, add the yogurt mixture into the soup pan slowly and gradually while stirring the soup.
7. Once all combined, bring it to a slow simmer, add salt, pepper and mint.