Leek Soup with Feta, Dill and Paprika

Creamy leek soup is a popular Turkish broth. Flavoured with dill and topped with crumbled white cheese, this soup is warming and satisfying. The saltiness of Feta gives it a good tang, but Roquefort or Parmesan, both equally as salty, could be used, or you could use croutons in place of the cheese. Serve with chunks of fresh, crusty bread.

Ingredients:

30ml olive oil

3 leeks, trimmed, washed and roughly chopped

1 onion, chopped

5ml sugar

1 bunch of fresh dill, chopped, with a few fronds reserved for garnish

600ml water

300ml milk

15ml butter

115g Feta cheese, crumbled

Sea salt and freshly ground black pepper

Paprika to garnish

Method:

Heat the oil in a heavy pan and stir in the chopped leeks and onion. Cook for about 10 minutes, or until the vegetables are soft, but not coloured. Add the sugar and dill. Pour in the water and bring to the boil. Lower the heat and simmer for about 15 minutes.

Leave the liquid to cool a little before processing with a stick blender until smooth. Pour in the milk and stir over gentle heat until it is hot, but not boiling. Boiling at this point would spoil the texture of the soup. Season with salt and pepper, bearing in mind that feta is salty. Drop the butter onto the surface of the soup and let it melt.

Ladle the soup into warmed bowls and top with the crumbled feta. Serve immediately, garnished with a little paprika and some dill fronds.

Serves 3-4