- 6 cups chicken stock
- 1 + 1/2 cup plain yogurt
- 1/3 cup fine bulgur wheat
- 1 Tbsp flour
- 1 egg yolk
- Salt, to taste
*For topping:
- 1 Tbsp butter
- 1 tsp dried mint
Directions:
1) Add the chicken stock in a pot and bring to boil
2) Add the fine bulgur into the chicken stock and for about 3-5 minutes
3) Mix yogurt, egg yolk and flour in a bowl and take 2 cups of boiled chicken stock and mix the mixture with a whisk
4) Add this yogurt mix into the pot and cook the soup for another 5 minutes
5) Melt the butter in a little saucepan, remove from the heat and add the dried mint and mix
6) Drizzle the soup with melted minty butter and serve warm
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