Turkish Spinach Soup

Name: Turkish Spinach Soup
Cuisine: Turkish
Ingredients: 2 tablespoons butter; A few celery leaves; 1 stalk celery; Juice of 1 lemon; 2 tablespoons finely chopped parsley; 2 litres (3½ pints) meat or chicken stock; 500 g (1 lb) fresh spinach or 250 g (8 oz) frozen leaf spinach; 1 large carrot; 2 tablespoons flour; Salt and black pepper; 3 egg yolks; 1 tablespoon finely chopped fresh dill (optional)

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

The traditional Turkish egg and lemon thickening gives this soup a creamy texture, and a delicate tang which is in harmony with the flavours of spinach, celery, dill and parsley.

Ingredients

2 litres (3½ pints) meat or chicken stock
Salt and black pepper

Asia
Turkey
Soup
Mediterranean

Method

Prepare a meat or chicken stock. Stock cubes can be used. Season to taste with salt and pepper.

Wash the spinach leaves very thoroughly in several changes of water. If frozen spinach is used, let it de-frost thoroughly. Drain and chop the leaves finely. Wash and chop the carrot and celery stalk and leaves. For a prettier effect, cut the carrot into matchstick strips.