Turkish Leek Soup (Pırasa çorbası)
Overview
Pırasa çorbası is a light Turkish leek soup, a winter favourite when leeks are cheap and sweet. Sliced leeks and carrot are softened in butter or olive oil, then simmered with a spoonful of rice in stock until tender. The soup is often thickened with a little flour and sometimes finished with a lemon and egg liaison, which gives it a silky texture and a fresh, tangy taste. It can be served chunky or partly blended. It is a simple, economical soup that suits everyday family meals and is often recommended as comforting food during cold weather.
History
Leeks have been grown in Anatolia since ancient times and are central to Turkish winter cooking, appearing in olive-oil dishes, böreks and soups. Leek soup belongs to the large family of home-style vegetable soups in Turkey, many of which use a lemon and egg finish known as terbiye. It remains a common soup in homes and in simple restaurants.
Main ingredients
Leeks, carrot, rice, lemon, butter, flour. The soup is built on vegetable stock and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~45 min
Ingredients
- 3 leeks, sliced
- 1 carrot, diced
- 2 tbsp rice
- 1 tbsp flour, 30 g butter
- 1.2 l vegetable stock
- 1 egg yolk, juice of 1 lemon
Allergens: Contains: Gluten, Eggs, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the leeks and carrot in butter for 8 minutes.
- Stir in the flour, then add stock and rice and simmer for 20 minutes.
- Whisk the yolk with lemon and a ladle of hot soup, then stir it in off the heat.
- Season and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.