Yogurt Soup with Chickpeas - Recipe from Koukakis Farm | ΦΑΡΜΑ ΚΟΥΚΑΚΗ | koukakisfarm.gr

Yogurt Soup with Chickpeas – Recipe from Koukakis Farm

Time

90''

Difficulty

Portions

4-6

150 g chickpeas, soaked overnight
100 g rice (optional), soaked for one hour
1.5 liters water
1 bay leaf
500 g Koukakis Farm yogurt
Juice & zest of one lemon
2 egg yolks
2 tbsp all-purpose flour
30 g Koukakis Farm butter
Salt and pepper

In a pot, boil the chickpeas over medium-high heat until tender.
In another pot, heat the butter and sauté the rice for 1-2 minutes.
Add the water, salt and pepper, and simmer for about 15 minutes.
In a deep bowl, whisk the egg yolks until frothy. Gradually add the lemon juice, flour, and yogurt, whisking constantly until creamy.
Using a soup ladle, gradually add the broth from the pot into the yogurt mixture, then do the same with the egg-lemon mixture (avgolemono).
Pour into the pot with the rice, the boiled chickpeas, and the warm yogurt cream, and return the pot to medium-low heat.
Cook on low heat for 2-3 minutes, stirring constantly.