Albanian Leek Soup Recipes

LEEK SOUP

Steps:

• Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.

MAGICAL LEEK SOUP

Steps:

• Peel, clean and chop the leeks - discarding the dark green tops. 5 of the leeks can be chopped in big pieces, 1 leek, the leek you will use for the garnish, should be chopped in fine half rounds.
• Peel and quarter the potatoes.
• Heat the olive oil into a soup pot on medium heat.
• Add the garlic and the leeks for soup (the 5 leeks).
• Sautée the leeks for 5 minutes until they start to become translucent. Stir frequently, you don't want them to burn.
• Add the fleur de sel.
• Pour in 8 cups of water and add the anise seed the potatoes.
• Allow to simmer for 30 minutes, stirring occasionally until the potatoes are soft.
• Taste the broth - add an additional pinch of salt or pepper if needed.
• *Remove the star anise seed from the broth - you do NOT want to mix the star anise with the immersion blender!*
• Mix the soup with the immersion blender.
• (note you can add an additional 2 cups of water, 1 cup at a time, only if needed. The consistency should be thick but still soup like).

ALBANIAN LEEK SOUP

Steps:

• Wash, then slice a medium sized leek. Each slice should be about 2 cm thick.
• Add leek to a saucepan of simmering water. Keep water simmering and reduce the temperature if the water starts to boil.
• Halve an onion, remove the skin then chop half of the onion into small cubes.
• Add groundnut oil to a frying pan on a low heat and wait for the oil to sizzle. When you hear a sizzling noise, add the chopped onion to the frying pan. Wait for the onion to turn very slightly brown, then add to the saucepan.
• Lightly fry the minced beef stake in the frying pan which was used to fry the onions (leave residue from onions in pan). This is to add the flavour from the onion to the beef and to seal the meat. Add the beef and your stock to the saucepan.
• Chop a small amount of celery, only about a tablespoon and add to the saucepan to thicken the soup. (optional)
• Add 1 tsp tomato puree to the soup mixture.
• Mince 1 clove of garlic and mix with the soup.
• Chop off the end of each chilly where the stalks are attached. Cut through the middle of each chilly and remove all seeds. Chop both chillies very finely and add to the saucepan.
• Add the juice of a small lemon and season with your choice of mixed herbs, salt and freshly ground black or mixed peppercorns. Bring to the boil and it is now ready to serve. Enjoy your meal.

CORIANDER, BARLEY, LEEK SOUP

Steps:

• In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
• Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
• Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

ALBANIA: BYREK OSE LAKROR (LEEK PIE)

Steps:

• Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough.
• Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling.
• Wash and thinly slice the leeks (white and light green parts only). Set aside.
• In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated.
• Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter.
• Bake at 400 degrees for 45 minutes, or until top of pie is golden.

POTATO LEEK SOUP RECIPE BY TASTY

Steps:

• Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
• Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
• Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
• Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
• Uncover and remove thyme and bay leaf.
• Use an immersion or countertop blender to blend the soup until smooth.
• Stir in chives and hot sauce (optional).
• Allow to cool 2 minutes and serve.
• Enjoy!

ALBANIAN BYREK

Steps:

• Prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity.
• Press and mix the dough well, then divide in two equally sized pieces. Then divide the pieces into 10-12 ball shaped pieces.
• Spread the balls in well-shaped circles of the size of a plate. Place the circle-shaped dough on top of one another so as to obtain two large pies.
• Cover each pie with melted butter and leave for about half an hour to 1 hour.
• During this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash.
• Mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs.
• You can replace the yogurt with crumbled feta cheese. Cover the baking pan with melted butter.
• Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly.
• Spread the second dough pie on top of the spinach.
• Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked.
• Byrek is served hot accompanied with yogurt.

MEXICAN LEEK SOUP

Steps:

• Place the beans, leeks and water in a 1-qt. microwave-safe bowl. Cover and microwave on high until tender, 4-5 minutes., In a blender, process bean mixture and spinach until smooth. Return to the bowl; add cheeses and seasonings. Whisk in cream. Cover and microwave on high until heated through, stirring once, 2-3 minutes. Sprinkle with onions and bacon and, if desired, chopped cilantro.

GERMAN LEEK AND POTATO SOUP

Steps:

• In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
• Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.