Leek and Yoghurt Soup with Dried Mint

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

Yoghurt soups are common throughout the eastern Mediterranean, especially in Turkey, and they generally vary according to what is in season. In this recipe, the tartness of the yoghurt is balanced by the sweetness of the caramelised leeks.


  • 50 g butter
  • 3 tablespoons olive oil
  • 4 medium leeks</


Place a large saucepan over a medium heat and add the butter and olive oil. When the butter begins to foam, stir in the leeks. After 10 minutes add the chilli flakes or paprika and dried mint, and continue to cook the leeks for another 20–30 minutes, stirring occasionally until they are sweet. Set aside.

In a large bowl, whisk the egg with the flour until a smooth paste is formed. This