Method

1. Put the stock and rice in a saucepan and bring to the boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes, then remove from the heat and set aside.

2. In another saucepan, melt 60 g (2 oz) of the butter over low heat. Stir in the flour and cook for 2–3 minutes, or until pale and foaming. Gradually add the stock and rice mixture, stirring constantly, and cook over medium heat for 2 minutes, or until the mixture thickens slightly. Reduce the heat to low.

3. In a small bowl, whisk together the yoghurt and egg yolk, then gradually pour into the soup, stirring constantly. Remove from the heat and stir in the mint and ½ teaspoon salt.

4. Just before serving, melt the remaining butter in a small saucepan over medium heat. Add the cayenne pepper and cook until the mixture is lightly browned. Pour over the soup.