This is totally delicious, much more than you’d think. I made this tonight, because of a constellation of ingredients in my fridge that inspired me to try. The trick with the egg and yoghurt really works for keeping the soup smooth. I cut this down from a recipe in Moro.
- 25g butter
- 2 tbsp olive oil
- 2 large leeks
- 1/2 tsp Turkish chilli flakes (pul biber) or paprika
- 1/2 tsp dried miint
- 1 egg yolk
- 1 tsp plain flour
- 150ml greek yoghurt
- 250ml vegetable or chicken stock
- 20g/person caramelised butter
- salt and pepper
- Chop the leeks: slice them in half lengthways, rinse and slice finely.
- Heat the olive oil and butter together until the butter starts to foam, and then fry the leeks over a low heat for ten minutes.
- Add the chilli and dried mint, cover and continue to cook for a further 15 to 20 minutes, checking regularly to ensure that the leeks don’t stick or burn.
- Meanwhile, mix the egg yolk with the flour, to a smooth paste, and then beat in the yoghurt and stock. I used a soup wand to do this.
- When the leeks are cooked, sweet and soft, pour on the yoghurt and stock, and heat gently, do not allow to boil. Keep stirring as the soup thickens. Add salt and pepper to taste.
- To make browned butter, put around 20g per person in a small saucepan, melt the butter over a low heat. The white milk solids will sink to the bottom. Keep cooking until the milk solids start to turn a gentle brown. Remove from the heat.
- Pour a little browned butter into each bowl before serving.