Food > Recipe Directory > Courses/Meal Type > Soup > Leek Soup with Cheese
Leek Soup with Cheese Recipe
Leek Soup with Cheese
You can replace the feta cheese in this Balkan-style soup with Greek Kasseri or Bulgarian Kashkaval cheese. Garnish with a few celery or parsley leaves, if you like.
Ingredients
- 8 cups (2 L) sliced leeks, white and light green parts only (about 2 bunches)
- 2 inner stalks celery with leaves, finely chopped
- 3 tbsp (45 mL) all-purpose flour
- 1/2 cup (125 mL) Balkan-style yogurt
- 2 eggs
- 1/2 cup (125 mL) crumbled Feta cheese (3 oz/90 g)
- Butter, salt and pepper
Preparation
In soup pot or Dutch oven, heat 3 tbsp (45 mL) butter over medium heat; cook leeks, celery and ¼ tsp (1 mL) pepper, stirring occasionally, until leeks are soft, about 10 minutes. Stir in flour; cook, stirring often, until just beginning to colour, about 10 minutes. Slowly stir in 4 cups (1 L) cold water and 1¼ tsp (6 mL) salt. Bring to boil, stirring. Reduce heat; cover and simmer for 15 minutes.
Meanwhile, in large bowl, beat yogurt with eggs until thoroughly combined. Uncover saucepan; stir in cheese until melted. Gradually beat 1 cup (250 mL) soup into yogurt mixture; stir into soup until hot but not boiling. Ladle into bowls.
Meanwhile, in large bowl, beat yogurt with eggs until thoroughly combined. Uncover saucepan; stir in cheese until melted. Gradually beat 1 cup (250 mL) soup into yogurt mixture; stir into soup until hot but not boiling. Ladle into bowls.
- Serving(s)
- 4 to 8 large or appetizer servings, respectively
| Per each of 8 servings: about | |
|---|---|
| Calories | 124 |
| Protein | 4 g |
| Fat (total) | 8 g |
| Sat. Fat | 5 g |
| Carbohydrate | 9 g |
| Fibre | 2 g |
| Cholesterol | 70 mg |
| Sodium | 531 mg |
| Calcium | 9 % RDI |
| Iron | 8 % RDI |
| Vitamin A | 8 % RDI |
| Vitamin C | 5 % RDI |
| Folate | 13 % RDI |
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Source
Homemakers Magazine: November 2004
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