The butter-and-flour thickening gives this Turkish soup a creamy texture, and the traditional egg-and-lemon finish gives a delicate tartness.
Recipe information
Yield
serves 6-8
Ingredients
Preparation
Step 1
If using fresh spinach, wash the leaves and put them in a pan over low heat, with the lid on. When they collapse into a soft mass, in 1–2 minutes, chop them in the food processor. If using frozen spinach, simply defrost.
Step 2
Put the stock in the pan with the carrot and celery. Bring to the boil, add salt and pepper, and simmer for 20 minutes.
Step 3
Melt the butter in a small pan. Add the flour, and stir vigorously over low heat for a few minutes. Beat in a ladle of the soup, then pour this back into the soup gradually, stirring constantly, and simmer over low heat for about 10 minutes. Stir in the spinach and cook about 7 minutes more. Just before serving, beat the egg yolks with the lemon juice in a bowl, then beat in a ladle of the soup. Pour this back into the soup gradually, stirring constantly. Bring the soup to just below boiling point and serve.
