Thick soup with leeks and cheese

Ingredients:

• 500g. leeks
• 50g. butter
• 40g. flour
• 2dl. cold and 8dl. warm water
• 80g. kashkaval
• 2 eggs
• 1dl. thick yoghurt
• salt
• 1tbsp. chopped celery leaf

Trim leeks, wash, cut into thinner rounds, wash again and drain. Heat butter, add leeks, cook slowly until slightly soft, add flour, fry together until brown, pour in cold and then warm water. Simmer for about 15-20 minutes.

Towards the end of cooking add grated or crushed cheese. Beat egg yolks well with thick yoghurt, add some soup, mix and add to the ready soup. Before serving add celery and salt to taste.

Thick soup with leeks and cheese

Aubergine sauce

Ingredients:

• 2 ripe aubergines
• 1 onion
• 1/2dl. oil
• 1/2 lemon juice
• 1 teaspoon honey
• salt and pepper

Peel aubergines, cut into cubes, add salt, leave to stand for a while, then rinse and drain. Peel onion and chop finely. Heat 3 teaspoon of oil, add onion, cook it a little, then add aubergines, pour in some water and simmer covered until tender. Then pass through a sieve, add the rest of oil, lemon juice, honey, salt and pepper.

Mix all well with a mixer. Serce aubergine sauce very cold with roast or fried fish.

Aubergine sauce