Leek soup is very healthy and easy to cook. It’s not originally a Persian dish but it’s a soup that is very popular in Iran and fits the Persian taste buds very well. I changed the original recipe a bit to make it taste more like Persian soups. I call these changes Persianizing. There is also a category in this blog called Persianized where I’ll be posting more international recipes changed according to Persian tastes.
- 4 people
- 2 Cups leeks, chopped
- 2 medium potatoes, diced
- 1 large carrot, chopped
- 200 Grams mushroom, sliced
- 2 Tablespoons butter
- 2 Pieces chicken stock cubes
- 1 Teaspoon black pepper
- 1 Teaspoon turmeric
- 2 Cups water
- 2 Tablespoons flour
- 1 Cup milk, room temperature
- Melt butter in a soup pot over low-medium heat. Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. (Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice)
- Add salt, pepper and turmeric
- Add water and bring the mixture to a boil. then reduce heat
- Add carrots and stir on medium heat for one minute.
- Add potatoes and stir on medium heat.
- Add mushrooms to the pot and stir
- In a separate pan melt some butter and stir in flour and fry for one minute then gradually add it to the soup. Add the chicken stock cubes. Put the lid on and let it cook for 30 minutes over low heat.
- 15 minutes before serving add milk. Serve the soup warm and top it with parsley.