Yogurt Soup with Spinach

(Ispanaklı Yoğurt Çorbası)

Half package (150 g) frozen chopped spinach, thawed
1 tbsp butter
1 small onion, chopped
4 cups water
1 cube beef bouillon
1 cup Turkish yogurt, plain
1 egg yolk
2 tbsp flour

Red Pepper Sauce:
1 tbsp butter
Red pepper
Cayenne pepper

In a medium-size pot, saute the onion with butter for about 3-4 minutes. Add the spinach, stir. Add the water and bouillon. Cook at medium high for about 5 minutes.

Meanwhile, mix yogurt, egg yolk and flour in a bowl. Transfer a few spoons of liquid from the pot into the bowl. Then, slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes at low heat.

Place the butter in a frying pan. When it begins spitting, add the peppers and pour into your soup. Serve immediately.

4 servings.