Leek Soup Turkish style

This is an other recipe from the cooking magazine from Istambul.

Leek cream soups here in Germany are mostly eaten as starters. I told a neighbor what I was cooking for the day and she asked me: that wont fill you up, it is a starter!

But with the topping and the croutons this soup can easily eaten on its own and will fill you up.

Ingredients:

500 g leek

3 garlic cloves

1 red long pepper

7 tbsp olive oil

100 g Pastirma or Beef ham

4 slices of bread

3 cups beef broth

1 cup heavy cream

2 tsp mustard

Salt, pepper and nutmeg

Chop up the upper green part of the leek in small pieces and give them a good wash. Sands sticks everywhere. Peel and chop the garlic.

The white of the leek goes in sliced quarters and gets washed too.

Clean the long red pepper and cut it in very small cubes.

The Pastirma comes in slices, cube them. And make bread cubes.

The easy way now is one pan and a larger pot. Put oil in both (leave some for the second pan).

Start the garlic in the pot and after 2 min add the white of the leek. Let it soften for 5 min and stir sometimes, season. Then pour in the beef stock and simmer covered for 12 min. Add the cream, mustard and nutmeg.

While you start the garlic in the pot, add the breadcubes to the oil to fry. Shake often and turn in to croutons. Get them out of the pan and set aside for garnish later.

Add the other oil to the pan and toss in green parts of the leek and the red pepper cubes. Season with salt and pepper. When all is soft, add the ham to warm up.

Check the soup for seasoning, but do not mix it. The veggies stay as they are.

Now dress the bowl with ham leek mix and croutons and serve.

I can asure you, this soup will fill you up.