1 tablespoons olive oil
3 rashers streaky bacon, sliced
4 spring onions, finely chopped
3 cloves garlic, crushed
5 cups good quality chicken stock
½ cup rice, washed and drained
300 grams frozen baby peas
150 ml plain yoghurt
1 egg yolk
4 teaspoons plain flour
1 cup water
sea salt and freshly ground pepper
60 grams butter
2 tablespoons chopped fresh mint
Heat the olive oil in a saucepan and cook the bacon, spring onions and garlic for 5 minutes. Add the stock and rice, season and bring to the boil. Reduce the heat and simmer until the rice is just tender. Add the peas and cook until tender.
Whisk the egg yolk, flour and 2 tablespoons of the yoghurt together in a small saucepan until smooth. Gradually whisk in the remaining yoghurt and water and season. Bring to the boil and simmer gently for 5 minutes. Add to the soup and simmer for 2-3 minutes.
Melt the butter in a small saucepan and cook until it gives off a rich, nutty aroma and is a dark golden colour. Stir in the mint, taking care as it will spit.
To serve: Divide the soup between warm serving bowls and top with a spoonful of the nutty mint butter.