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Leek soup

Whole recipeFrom: T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Zonguldak Yemekleri (2014)

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water45%
  2. Leek34%
  3. Cooked cranberry beans 7%
  4. Cornmeal 7%
  5. Carrot 2%
  6. Onion 2%
  7. Butter 1%
  8. Sugar 1%
  9. Red pepper flakes 0%
  10. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Heat the pan, then sauté the onion in butter.

  2. Add the finely chopped leek, the carrot and the boiled barbunya beans, stir and cook for about 10 minutes.

    10 min

  3. Add the lukewarm water and salt and keep cooking.

  4. When the vegetables start to cook, add the cornmeal and sugar.

  5. Stir in the cornmeal; once the soup starts boiling, turn the heat down and leave it to steep.

  6. Fry the chili flakes in butter in a separate pan.

  7. Ladle the soup into bowls and drizzle the chili butter on top.

Where this recipe comes from

From a published work: quantities come from T.C. Zonguldak Valiliği İl Kültür ve Turizm Müdürlüğü, Zonguldak Yemekleri (2014); the method is written in our own words.

Last changed: November 1, 2026

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