Leek and Yoghurt Soup with Dried Mint

Name: Leek and Yoghurt Soup with Dried Mint
Yield: Serves 4
Cuisine: Turkish
Ingredients: 500 ml water or Chicken Stock; Caramelised Butter; sea salt and black pepper; 1 rounded teaspoon dried mint; 1 teaspoon Turkish chilli flakes (see Turkish Suppliers) or paprika; 4 medium leeks, trimmed, cut in half lengthways, washed, drained, and thinly sliced; 350 g home-made or Greek yoghurt; ½ tablespoon plain flour; 1 egg; 3 tablespoons olive oil; 50 g butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

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.

Ingredients

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

Asia
Turkey
Soup
Mediterranean

Method

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