Joyce Goldstein

Leek Soup

Sopa de Prasa

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean
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

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