YOGURT SOUP WITH POACHED CHICKEN RISSOLES
Provided by Nancy Harmon Jenkins
Categories lunch, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 2 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 882 milligrams, Sugar 5 grams, TransFat 0 grams
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