Chicken Yoghurt Soup

The most popular doubt when it comes to diary products is that if curd and yoghurt are one and the same? Some think that yoghurt is the biological name for curd! A few others think the texture and the flavour are entirely different. There is essentially active culture like lactobacillus in yoghurt and it is incubated around 40 degrees. Actually what’s in a name any way? In the Middle East, yoghurt is used instead of cream in several dishes and it gives a refreshing and tangy flavour when added to soups. Try this simple chicken and Yoghurt soup for lunch.Ingredients: 1 cup natural yoghurt/curd; 1 ½ tsps corn flour; 1 ½ pints chicken stock; 4 egg yolks; 1 tsps ground almonds; Salt and black pepper to taste;  1 tsp chopped mint leaves;  ½  tsp unsalted butterMethod: Blend the corn flour with a little water and  gradually beat it into the  yoghurt. Pour the mixture into a saucepan and bring it slowly to the boil over moderate heat and stir continuously. Simmer the yoghurt gently for ten minutes or until thickened. Meanwhile, bring the chicken stock to the boil in another pan. Remove from the heat and let it cool slightly. Beat the egg yolks lightly and spoon the little of the stock into the eggs and blend thoroughly before stirring this mixture into the rest of the  stock. Heat over low heat until the stock thickens and add the yoghurt into the stock. Blend in the ground almonds, salt and pepper into the soup. Sautee the mint leaves in the butter and  garnish just before serving.