Leek Soup

Ingredients

• 3 large leeks

• 1.5 tbsp butter

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 1.5 cups of rice

• 4.5 cups vegetable broth

• Black pepper and salt to taste.

• 3-4 sprigs parsley

Preparation 

• Wash and finely chop the leek. 

• Butter and olive oil in a saucepan, sauté forged by the addition of onions and leeks.

• Washed add rice stir a few times.

• Vegetable Stir in water, close the lid. Cook over low heat for 1 hour. Salt and pepper.

• Sprinkle chopped parsley over. Serve hot.

Pumpkin Soup

Ingredients

• 1 lemon

•  500 g pumpkin

• 1 onion

• 50 grams margarine

• Half a liter of broth

• 400 ml whole milk

• A pinch of cinnamon

• 3 slices of toasted bread

• Black pepper and salt to taste.

Preparation 

• Peel and core parts of the pumpkin, clean and cut into 1-inch pieces.

• Peel the onion and chop finely.

• Oil melt. Sauté the onion. Stir and continue roasting pumpkin mix.

• Zucchini Stir in broth mixture. Bake 10-12 minutes or so implicitly.

• 3 tablespoons of this mixture aside to take rest. The rest of the puree.

• Full-fat milk, soup, salt, pepper and cinnamon mixture. The soup through a sieve. Then reheat.

• Toast the bread crispy kavurup Make a lean cut and a Teflon pan.

• Serve the soup of pumpkin and kıtırlarla.

• If desired, garnish with mint.

Eggplant Rice

Ingredients

• a pound of eggplant
• half a kg of rice
• The new spring one teaspoon
• a pinch of salt
• a pinch of black pepper
• a tea cup sunflower oil
• three cups of water
• a lemon

Preparation 

• A small cube-shaped eggplants fry a little oil.
• After frying,washing process rice beautifully.
•  The washed rice roast well with oil and add spices.
• Then add water over low heat cooking.
•  I highly recommend the lemon tightening  while Service