Ingredients for Leek Soup (Pırasa Çorbası)
- 4 leeks
- 1/2 tea glass of vegetable oil (about 50 ml / 3 tbsp + 1 tsp)
- 1 onion
- 1 tablespoon flour
- 4 water glasses of water (about 800 ml / 3 1/3 cups)
- 1/2 tablespoon butter
- 1 dessert spoon salt (about 2 tsp)
- 1 package (200 ml) heavy cream
How to Make Leek Soup (Pırasa Çorbası)
Trim the 4 leeks and cut off their green tops. Rinse them well, then slice into thin rings. In a pot, sauté 1 finely chopped onion in 1/2 tea glass (about 50 ml / 3 tbsp + 1 tsp) of vegetable oil. Add the leeks and sauté briefly, turning a couple of times. Stir in 1 tablespoon of flour and cook, stirring, until the raw flour smell disappears. Add 4 water glasses (about 800 ml / 3 1/3 cups) of water and stir with a hand mixer until the soup comes to a boil. Once boiling, add 1/2 tablespoon of butter. Season with 1 dessert spoon (about 2 tsp) of salt, and once the leeks are cooked through, stir in 1 package of heavy cream. Bring to a boil one more time. Serve garnished with parsley.
About This Recipe
Leeks have been gracing people's tables since the earliest ages of history. Like garlic and onion, leeks belong to the Amaryllidaceae (lily) family. The Turkish word for leek, "pırasa," comes from the Greek word "prason." According to botanists, wild leeks are native to the Mediterranean basin and the Middle East. In ancient times, leeks were among the most beloved vegetables in the Middle East and Mesopotamia.
While there are known to be hundreds of leek varieties when growing region and lifespan are taken into account, there are only 6 varieties when classified by their leaf and stem structure. Let's take a closer look at these:
Butter-Head Leek: This variety has a wide, flat head and is commonly found across Europe. In Turkey, it is known as the İnegöl leek.
Iceberg Leek: The head of this variety resembles a cabbage — dense and tightly packed. It is also known as the "Crisp-Head Leek." The crisp-head leek, which generally grows in America, is considered the most delicate variety.
Summer Crisp Leek: Its name "Crisp-Head Leek" comes from its crisp structure. Also known as the "Batavian Leek," it has a dense head.
Chinese Leek: This variety has a slightly bitter taste and an almost non-existent head. In appearance, it closely resembles a sword.
Broad-Leaved Varieties: The leaves of this leek variety are very delicate and thin.
Roman Leek: This variety has long leaves, and its head is uniquely shaped, different from other leek varieties. It is also known by the name CO.
If we make Onion Soup from the Amaryllidaceae family, why not make Leek Soup too? Welcome to the kitchen. Enjoy your meal. Wishing you health in advance...
