Hot yoghurt and spinach soup

SERVES 4

“This rich and creamy soup is inspired by the high mountain meadows in Northern Turkey where the country’s best dairy produce comes from,” says Khan.

FOR THE SOUP

85 gm short- or medium-grain white rice

1 litre hot chicken stock

500 gm Greek-style yoghurt

1 large egg yolk

½ tbsp corn flour

200 ml lukewarm water

1 tsp dried mint

200 gm spinach, roughly chopped

FOR THE TOPPING

40 gm salted butter

½ tbsp dried mint

½ tsp pul biber (Aleppo pepper), or other mild chilli flakes

1 Rinse rice under running cold water for a few minutes so the starch washes out, then place in a large saucepan.

Pour in stock, cover and simmer for

12-15 minutes or until rice is cooked.

2 In a bowl, whisk together yoghurt, egg yolk, cornflour and water until smooth.

3 When rice is cooked, take a ladleful of its cooking broth and add to cold yoghurt mixture, whisking as you do. Remove from heat and very slowly, half a ladle at a time, spoon in yoghurt mixture, whisking so it doesn’t split.

4 Return soup to a medium-low heat then add mint and 1/2 tsp of salt and white pepper. Simmer for 5 minutes until soup has thickened.

5 Add spinach and cook for 5 minutes; taste to adjust seasoning. In a separate small saucepan, melt butter for the topping with dried mint and pul biber.

6 To serve, ladle soup into bowls and drizzle over hot chilli-mint butter.