Name: Leek Soup (Sopa de Prasa)
Yield: Serves 4 to 6
Cuisine: Spain
Ingredients: 8 cups chicken stock or water; 1 egg; 3 tablespoons fresh lemon juice; 6 medium leeks; ¼ cup vegetable oil; 4 large boiling potatoes, peeled and diced; ½ pound fresh mushrooms, brushed clean and sliced (optional); Salt and freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

This Passover soup from Rhodes is very much like purrusalda, a Spanish leek soup, although the Spanish recipe includes paprika and occasionally salt cod. Agristada, a mixture of egg and lemon, is whisked in at the end of cooking to thicken the mixture.

Ingredients

6 medium leeks
¼ cup vegetable oil
4 large boiling potatoes, peeled and diced

Europe
Spain
Mediterranean
Passover
Sephardic
Soup
Gluten-free

Method

Trim off the root end and all but about 2 inches of the green tops from the leeks and cut in half lengthwise. Cut the halves crosswise into pieces about ¾ inch wide. Place the pieces in a sink full of cold water, swish them around to loosen any dirt, remove with a slotted spoon, and drain well in a col

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of