SoupPrint Pin Rate
- 4 or 5 Large tomatoes grated, (we used our Çanakkale city's tomatoes),
- 2 or 3 Tablespoons unbleached all purpose flour
- 1 Cup of milk
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 1 or 2 Cloves of garlic grated,
- 1 or 2 Cubes sugar
- A Pinch of salt ground black pepper and red pepper flakes to taste,
- 2 or 3 cups of water or chicken or meat stock,
- 1 Tablespoon shredded pale yellow cheese / mozzarella cheese or shredded some poached chicken for each serving plate
- A pinch of red pepper flakes for each serving plate
- 1- First of all, put your all ingredients on the work-table. Secondly, wash your tomatoes well and peel their skins then cut the tomatoes in half and then grate all of them. Meanwhile, smash or grate your garlic into small plastic bowl.
- 2- Then in a pot, add the butter and extra virgin olive oil and let melt. Then add the flour into pot and stir slowly until the color changes into a caramel and it begins to smell good.
- 3- Then put the grated tomatoes, milk, sugar cube and garlic into flour mixture and stir. Then season with salt, ground pepper and red pepper flakes and stir mixture. Cook mixture about 15 minutes or until the tomatoes are cooked and you can smell the butter and tomato (you will smell it. It is really so lovely).
- 4- Then add water (or chicken or meat stock) to the pot with the tomatoes mixture and bring to the boil. Simmer uncovered for 10-15 minutes.
- 5- Then transfer to the pot with the tomatoes mixture into blender. And blend all ingredients until the desired consistency of Turkish tomato soup is achieved. (add more boiling water if you find it too thick).
- 6- For topping: sprinkle shredded pale yellow cheese / mozzarella cheese (or shredded some poached chicken) and a pinch of red pepper fkakes on top of the each serving plate.
- 7- Serve with small pieces of crunchy bread.
Article Categories:Soups, Stews