Pırasa Çorbası (Turkish Leek, Rice and Egg-Lemon Soup)
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Ingredients
- 400 g leeks, sliced
- 60 g long grain rice
- 1000 ml vegetable stock
- 2 tbsp olive oil
- 2 egg yolks
- 1 lemon, juiced
- 2 tbsp fresh dill, chopped
Nutrition (per serving)
- Calories
- 186 kcal
- Protein
- 5.2 g
- Carbohydrate
- 17.1 g
- of which sugars
- 3.7 g
- Fat
- 10.1 g
- of which saturates
- 2 g
- Fibre
- 3.6 g
- Salt
- 1.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the leeks for 8 minutes over a medium heat until soft.
- 2
Add the long grain rice and vegetable stock, bring to the boil, then simmer for 15 minutes until the rice and leeks are tender.
- 3
Whisk the egg yolks and lemon juice together in a bowl, then whisk in a ladleful of the hot soup to warm the mixture gently.
- 4
Take the pan off the heat and stir the egg and lemon mixture back in, stirring constantly so it thickens the soup without curdling.
- 5
Season with salt and black pepper and stir in the fresh dill to serve.
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