Make Turkish Tomato Soup
Whether you're looking for a creative twist on tomato soup or you need an appetizer to start off a traditional Turkish meal, this recipe is likely to satisfy. This is also a unique way to enjoy fresh domates (tomatoes) on a cool, summer night.
Contents
Ingredients
- 6-7 large tomatoes
- 1 white onion
- pinch of nutmeg
- pinch of oregano
- pinch of sugar
- 4 small bunches of parsley (flat leaf preferred)
- 1 bay leaf
- three cups of chicken broth/stock
- butter
- 1 teaspoon flour
- 1/4 cup of heavy whipping cream
- salt and pepper to taste
Steps
- Slice the tomatoes and chop the parsley into very small pieces. Combine with the oregano, sugar, nutmeg, {{safesubst:#invoke:convert|convert}} pepper and the bay leaf.
- Chop the onion into small pieces and sauté on medium high heat with butter in a pan until they are brown/yellow. If you find that your butter is burning you may add a bit of oil (canola or olive- not extra virgin olive oil however) to raise the smoke point of the fats.
- Add all the ingredients of step one to the fried onion.
- Mix thoroughly and fry for approximately fifteen minutes on half heat, until tomatoes are soft.
- While you wait for the tomatoes to soften, heat up three cups of chicken broth/stock.
- When the tomato mixture is soft, add the chicken broth/stock and stir well.
- Put the lid on the pan and cook the mixture of tomatoes and chicken broth for about ten minutes.
- Take the pan off the heat, discard the bay leaf, and use an immersion blender to puree the soup until there are no chunks of tomato left.
- Melt a tablespoon of butter in a big pan.
- Add teaspoon of flour and stir it well to make a roux - this will melt in the soup and thicken it. For optimal results cook the roux until it reaches a medium golden brown color.
- The more you cook a roux, the less thickening power it will have. It will also give it a stronger, almost nutty taste.
- Slowly pour the soup into the pan with the butter and flour.
- Add the whipping cream. Last add salt to taste.
- Heat the soup on the stove and serve.
Tips
- If you want more than four cups of soup, you can simply double the ingredients.
- Make sure once the cream is added not to let the soup boil as this will cause it to break (the proteins and the fat in the cream separate).
- Instead of an immersion blender you can also pour the soup through a sieve.
- If you notice that the onions are getting stuck to the pan, add some butter.
- This recipe is perfect if you have some tomatoes left. Almost all of the ingredients are standard.
- Take out the bay leaf before you use the immersion blender.
Things You'll Need
- An immersion blender or another way to puree (such as a sieve)
- Two big pots
Related Articles
Sources and Citations
- Originally written in Dutch: Nl:Turkse tomatensoep maken.
