Soups 'Çorba' are an important part of the Turkish Cuisine. Authentic Turkish soups are all about vegetarian soups to bean and legume-based soups, there's a soup to suit any taste. they are all nutritious and delicious, healthy and hearty soups. Today's pick is a Celery Soup, with a supporting combination of some onion, turnip, potato, apple and some cream, it is utterly delicious, and a great way to warm up on a chilly day.
- 1 large chopped celery root
- 1 medium chopped apple
- 1 large chopped turnip
- 1 medium chopped onion
- 1 large chopped potato
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1/2 bulb fresh fennel (cut into 2 inch chunks)
- 1/4 cup lemon juice
- 2/3 cup white wine
- 5 cups chicken broth
- 1 cup cream
- 2-4 tablespoons butter
- chives, parsley, chili powder
Melt butter in a soup pot on high heat. Add the washed, peeled and chopped celery, turnip, fennel, onion and potatoes in the pot. Add the bay leaves, salt and pepper, stir for 10-15 minutes until softened.
Peel the apple, dice it and add to the pot with lemon juice. Cook for another 5 minutes. Add the chicken stock to the pot. Taste for salt and add salt. (If you are using unsalted butter and unsalted stock, you will need to add more salt than you expect.)
Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 20 minutes.
Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender,
Return the puréed soup to the pot. Stir in the cream. Add more hot water if too thick. Sprinkle with freshly ground black pepper and chopped chives or parsley and chili powder to serve.