Turkish Leek Soup
Pırasa Çorbası
This creamy Turkish leek soup has a delicate, mild onion flavor with hints of lemon and fresh herbs. The soup has a smooth, velvety texture with tender pieces of leek throughout. It's the perfect comfort food for cold days and makes an elegant starter for dinner parties.
Ingredients
Instructions
-
Prepare the leeks
Clean the leeks thoroughly and slice them into thin rounds, using both white and light green parts. Melt butter in a large pot over medium heat for 2 minutes until foaming. Add the sliced leeks and cook for 8-10 minutes until softened and translucent. Do not let them brown or caramelize.
-
Create the roux
Sprinkle flour over the softened leeks and stir constantly over medium heat for 2-3 minutes until the flour is well incorporated and slightly golden. The mixture should smell nutty and no longer have a raw flour taste. Do not let the flour burn or stick to the bottom.
-
Add the broth
Gradually pour in the chicken broth while whisking continuously over medium heat for 3-4 minutes until smooth. Bring the mixture to a gentle boil, then reduce to low heat and simmer for 15-20 minutes until the leeks are very tender. Do not boil vigorously or the soup may separate.
-
Prepare egg mixture
In a small bowl, whisk together egg yolks and lemon juice for 1 minute until well combined and slightly pale. Slowly add 3-4 tablespoons of hot soup while whisking constantly to temper the eggs. Do not add the hot soup too quickly or the eggs will curdle.
-
Finish the soup
Remove the soup from heat and slowly stir in the tempered egg mixture while whisking continuously for 2 minutes. Return to low heat and warm gently for 2-3 minutes until slightly thickened, stirring constantly. The soup should coat the back of a spoon. Do not boil after adding eggs or it will curdle.
-
Season and serve
Stir in chopped dill, parsley, salt, and black pepper over low heat for 1 minute until the herbs are fragrant and well distributed. Taste and adjust seasoning as needed. The soup should have a creamy consistency and bright, fresh flavor. Do not oversalt as the broth may already contain sodium.
Tips
Cooking Tips
Tempering the egg yolks is crucial - always add hot soup to eggs gradually while whisking to prevent curdling, and never boil the soup after adding the egg mixture.
Alternatives
Replace chicken broth with vegetable broth for a vegetarian version, or use Greek yogurt instead of egg yolks for a lighter, tangier soup that won't curdle.
Serving & Storage
Serve hot with crusty bread or Turkish pide, traditionally as a starter before meat dishes. Store in refrigerator for up to 3 days and reheat gently without boiling.
Leave a Comment