Leek Soup with Mint, Yogurt, and Caramelized Butter a Dish

Name: Leek Soup with Mint, Yogurt, and Caramelized Butter a Dish
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: ⅓ cup (75 mL) butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ⅔ lb (350 g) thick, creamy plain yogurt; ⅔ lb (350 g) thick, creamy plain yogurt; 2 cups (500 mL) vegetable or chicken stock; 2 cups (500 mL) vegetable or chicken stock; 2 Tbsp (30 mL) dried mint; ¼ cup (50 mL) butter; 5 leeks, washed, drained, and finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Caramel

By Trish Deseine

Published 2006

About

Inspired by a recipe from the Moro restaurant in London, with its wonderfully inventive cuisine, redolent of Mediterranean and north African flavors and traditions.

Ingredients

For the soup

5 leeks, washed, drained, and finely chopped
¼ cup (50 mL) butter

Europe
United Kingdom
Gluten-free
Mediterranean
Soup
Vegetarian
London
North Africa

Method

Lightly fry the chopped leeks in the butter with 1 Tbsp dried mint, stirring regularly until they have softened. Add the stock and cook for a further 10 minutes.

Just before serving, add the yogurt and bring almost to a boil. Remove from the heat immediately—if it continues on to boil, the yogurt will curdle.

Season to taste.

Caramelized butter is butter heated until it