Malzemeler
1 cup cooked einkorn wheat (80 g)
6 tablespoons strained yogurt
1 egg
2½ cups water (500 ml)
2½ cups chicken broth (500 ml)
Salt
For the Topping
1 teaspoon butter
1 teaspoon dried mint, thyme, and red pepper flakes
Fresh mint
Tarifler
Whisk the yogurt and egg together with salt.
Add the cooked einkorn wheat and mix. Transfer the mixture to a pot, add the water, and cook over low heat, stirring slowly.
When it starts to boil, add the chicken broth and continue to stir occasionally.
While the soup is cooking, melt the butter in a small pan and add the dried herbs and spices. Be careful not to burn the butter.
Ladle the soup into serving bowls, drizzle with the spiced butter, and garnish with fresh mint.
