Turkish Yogurt and Green Garlic Soup

from Stone Edge Farm Kitchen Cookbook

submitted by Anne Halsted

preparation time: about 45 minutes

serves 5

6 tablespoons unsalted butter, divided

¼ cup basmati, Calrose, or other good quality white rice

kosher salt

¾ pound green garlic stalks, dark green tops with tough outer layers removed

2 tablespoons extra-virgin olive oil

½ teaspoon cumin seeds

½ teaspoon Aleppo or other red chili flakes

artisanal sea salt and freshly ground black pepper

1 large egg

1½ teaspoons all-purpose flour

2 cups chicken or vegetable stock

1½ cups plain Greek yogurt

10 fresh mint leaves, torn

In your smallest pan, over medium heat, melt 4 tablespoons of the butter and cook, stirring occasionally, until the milk solids separate from the butterfat. Continue cooking until the butter turns a deep golden brown and perfumes the air with the fragrance of toasted nuts, about 2 minutes. butter can easily burn once it has browned, so immediately pour it into a small bowl and set aside.

Bring a small saucepan filled with lightly salted water to a boil over high heat. Add the rice and cook until tender, about 12 minutes. Drain and reserve.

Split the garlic stalks in half lengthwise and rinse well under cold water to remove any dirt, then thinly slice crosswise. In a saucepan over medium heat, melt the remaining 2 tablespoons butter with the olive oil and stir in the green garlic. Add the cumin, chile flakes, and a generous pinch of artisanal salt. Cook, stirring frequently, until the green garlic is very tender and tastes sweet, about 20 minutes.

When ready to serve, whisk together the egg and flour in a large bowl until a paste forms. Slowly whisk in a little stock to thin the paste, then stir in the remaining stock and the yogurt. Pour the mixture over the green garlic mixture and warm over medium heat, stirring occasionally, to just below a boil. Don’t let the soup boil or it will lose its smooth, luscious consistency. Taste and add artisanal salt if needed.

To serve, divide the rice evenly among warmed bowls, then ladle the soup over the top. Garnish each serving with a generous drizzle of browned butter, some mint, and a grind of pepper.