35 minRed lentil soup
A smooth everyday soup of red lentils, carrot and potato, finished with cumin butter.
Easy · 35 min
Leek yogurt soup
Leek yogurt soup: a soups built on leek.
- Prep
- 10 min
- Cook
- 25 min
- Time
- 35 min
- Servings
- 4
- Calories
- 140
- Level
- Easy
- Heat
- Mild
- Region
- Aegean
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 2 piece leek
- 2 cup yogurtInstead: strained yogurt
- 1 piece egg
- 1 tablespoon flour
- 1 cup riceInstead: bulgur
- 2 tablespoon olive oil
- 1 teaspoon salt
- 5 cup water
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Rinse leek and simmer in water until soft.
- 2
Whisk yogurt with egg and a spoon of flour. Temper with a ladle of hot liquid.
- 3
Add the cooked leek. If it curdles, lower the heat and stir 8 minutes.
- 4
Add the dill off the heat.
Note. Temper the yogurt with hot liquid or it will curdle.
Questions
How long does Leek yogurt soup take?
Prep 10 minutes, cooking 25 minutes.
How many servings is Leek yogurt soup?
4 servings. About 140 calories each, an estimate not a measurement.
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