Miyane takes its name from meyane, the roux, and the whole soup is built on that mixture of toasted flour and butter. What sets it apart from plain flour soup is the yoghurt: going in as a tempering mixture, it adds both sourness and body. A surprisingly full result from very few ingredients.
Ingredients
For the soup
For the egg-lemon thickening
For the top
Method
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Make the roux
Melt the butter, add the flour and cook over medium heat for 5 minutes until the flour turns hazelnut brown.
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Add the water
Pour in the hot water a little at a time, whisking, and leave no lumps.
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Simmer
Cook gently for 10 minutes.
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Make the tempering mixture
Whisk the yoghurt and egg yolk and warm it with hot liquid from the pan.
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Combine
Pour it in, stirring, add the salt, bring to the point of boiling and turn off the heat.
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Pour over the butter
Melt the butter, take it off the heat, add the mint and pepper flakes and drizzle it over the soup.
Tips
- Under-toast the flour and the soup smells of raw dough; over-toast it and it turns bitter. Hazelnut brown is the sign to look for.
- Do not add cold water, lumps are then unavoidable.
Nutrition
Values are per serving and approximate.