Swiss Chard Soup

(Pazi Corbasi)

Bunch of Swiss chard stems, washed and cut in 1 cm long (use only the fresh ones)
3-4 tbsp extra virgin olive oil
1 small size onion, sliced
1/4 cup Bell red pepper, cut in bite size
2 tbsp rice, washed, or vermicelli, or bulgur
2-3 of fresh Swiss chard leaves, chopped
2 cups hot water
Salt
Pepper

Yogurt Sauce:
1/4 cup plain yogurt
1 egg yolk
1 garlic clove, mashed with salt
1 tbsp flour

Garnish:
1 tbsp mint

Saute the onion, stems and bell pepper with olive oil for about 2-3 minutes. Add the rice, continue to saute 2 more minutes. Add the water, leaves, salt and pepper. Cook until the rice is softened at a little bit under medium heat.

Meanwhile in a bowl, mix all the yogurt sauce ingredients. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for about 5-6 more minutes over low heat. Stir occasionally. Sprinkle some dry mint and serve immediately.

2 servings.

Meal Ideas:
-Chicken Chokertme, Eggplant Boat with Cheese, Chickpea Salad, Cig Borek, Ayran with Fresh Mint Leaves and Turkish Ricotta Dessert.