I have only just “discovered” Claudia Roden, but I imagine her influence has been felt throughout the Western world for decades now. This soup initially attracted me because I always have a bag of orzo in the cupboard when I’m compelled to make Nigella Lawson’s ‘Chicken in a Pot with Lemon and Orzo’ – which is frequently.
I’ve made some tweaks to this recipe to give it more oomph. As a Canadian, I’m usually more drawn to hearty soups that sub as a meal. That’s what makes this soup special – it’s more of a starter, or an accompaniment to the main meal.
1/2 cup orzo
700 mL stock or water
1 tablespoon cornflour
1 egg yolk
1 cup Greek yoghurt
1 tablespoon dried mint
1/2 tsp ground turmeric
1/2 cup canned chickpeas
salt and pepper to taste
Juice of 1 lemon (1-2 tablespoons)
Step 1: Cook orzo according to package directions. At same time bring stock to boil in a separate pan.
Step 2: Beat cornflour and egg yolk together until smooth, then beat in yogurt until well blended. Stir in mint and turmeric.
Step 3: Take stock pot off the boil and whisk in yogurt mixture. Stir vigorously and then return pot to low temperature, continuing to whisk as mixture heats to a simmer.
Step 4: When mixture has thickened, add orzo, chickpeas and lemon juice. Adjust seasoning adding. Serve with a sprinkle of sumac.
One response to “Lemony yogurt soup with orzo”
This is yogurt soup. Fancy. You could add small lamb meatballs too!