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.
Trim off the root end and all but about
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.
© 2000 Joyce Goldstein. All rights reserved.