Leek Soup

Sopa de Prasa

Preparation info

  • Difficulty


  • Serves

    4 to 6

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.


  • 6 medium leeks
  • ¼ cup vegetable oil
  • 4 large boiling potatoes, peeled and diced
  • ½ pound fresh mushrooms, brushed clean and sliced (optional)
  • 8 cups chicken stock or water
  • 1 egg
  • 3 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper


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 colander.

Warm the vegetable oil in a large saucepan over medium heat. Add the leeks, potatoes, and the mushrooms, if using, and sauté for about 5 minutes, stirring occasionally. Raise the heat to high, add the stock or water, and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are soft, about 40 minutes.

In a bowl, beat together the egg and lemon juice until quite frothy. Whisk in a little of the hot soup to temper the egg, then gradually stir the egg into the soup over very low heat. Cook very gently for about 1 minute, but do not boil. Season with salt and pepper. Ladle into bowls and serve at once.