Name: Turkish Leek Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 piece leeks; 3 tbsp butter; 2 tbsp all-purpose flour; 1 kg chicken broth; 2 piece egg yolks; 2 tbsp lemon juice; 3 tbsp fresh dill; 2 tbsp fresh parsley; 1 tsp salt; 1/2 tsp black pepper

Pırasa çorbası is a beloved comfort soup found in Turkish homes throughout the winter months, especially popular in Istanbul and western Turkey where leeks grow abundantly. This simple yet sophisticated soup transforms humble leeks into a creamy, aromatic bowl of warmth that Turkish families have cherished for generations. The soup delivers a gentle, sweet flavor that's more refined than regular onion soup, with the leeks providing a subtle earthiness that pairs beautifully with the bright note of fresh lemon juice. The creamy base, enriched with egg yolks and flour, creates a luxurious mouthfeel that coats the spoon perfectly. Fresh dill and parsley add a pop of color and herbaceous freshness that balances the richness. When you lift the spoon, you'll notice the soup's silky consistency and pale green color dotted with darker green leek pieces. The aroma is clean and comforting, with hints of butter and herbs that immediately make you feel at home. Each spoonful delivers warmth and satisfaction without being heavy. This soup is traditionally served as a starter during family dinners or special occasions, but it's hearty enough to be a light meal with crusty bread. The combination of protein from eggs and nutrients from leeks makes it both nourishing and delicious, perfect for anyone seeking a wholesome, warming dish.

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

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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.

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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.

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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.