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Leek, Yogurt & Mint Soup


Leek, Yogurt & Mint Soup - Epices de cru

Fresh, soothing and comforting; everything that a good soup should be.


  • 3 Tbsp butter
  • 3 Tbsp olive oil
  • 2 large leeks
  • 1 Tbsp dried mint
  • 1 Tbsp Aleppo pepper
  • Pepper
  • Salt
  • 2 cups chicken broth


  • 1½ cups plain yogurt
  • 2 tsp flour
  • 1 egg


  • Butter


  1. In a heavy skillet, heat oil and butter over medium heat.
  2. Add leeks when butter begins to bubble.
  3. Cook about 10 min., stirring occasionally.
  4. Add Aleppo pepper, mint, salt, and pepper.
  5. Cook another 25 min. to allow leeks to steam. Don’t let them brown.
  6. Add broth and simmer 5 min.
  7. In a bowl, whisk together yogurt, egg, and flour.
  8. Lower heat. Add yogurt mixture. Stir constantly to heat through. Don’t allow the mixture to boil.
  9. In a small pan, warm the butter for garnish. Cook until lightly browned. In each serving of soup, drizzle some browned butter and serve.

Philippe & Ethné de Vienne©

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