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    Turkish Leek, Barley and Yogurt Soup

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    Turkish Leek, Barley and Yogurt Soup

    Using pearl barley in this Middle Eastern soup gives it a very satisfying bite.

    • Preparation time: 25 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 30g butter
    • 1 onion, finely chopped
    • 3 leeks, trimmed and thinly sliced
    • 2 green chillies, seeded, chopped
    • 1 tbsp plain flour
    • 100g pearl barley
    • 1.2 litres chicken stock
    • 1 cinnamon stick
    • 200g greek yogurt
    • ½ lemon, juice
    • Flavoured butter
    • 75g butter, softened
    • ½ garlic clove, crushed
    • ½ tsp sweet paprika
    • ¼ tsp dried chilli flakes
    • 1 tbsp chopped mint
    • 1 salad onion, finely chopped
    • ½ lemon, finely grated zest and a squeeze of juice


    1. For the flavoured butter, beat the butter until light and fluffy. Season; beat in the remaining ingredients and set aside.
    2. For the soup, melt the butter in a large, heavy-based pan and, over a low heat, sauté the onion, leeks and chillies, covered, for 10 minutes until softened. Stir occasionally.
    3. Add the flour and barley; stir for 1 minute. Add the stock and cinnamon stick. Simmer for 30 minutes, till the barley is tender. Take off the heat and remove the cinnamon. In another bowl, beat the yogurt and lemon juice with a ladleful of liquid from the pan. Beat this into the soup, then return to a low heat. Cook, stirring, for 2–3 minutes; don’t let it boil. Season with salt.
    4. Meanwhile, melt the flavoured butter in a frying pan and cook until golden. Spoon over the soup just before serving.

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