Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Soup Recipes


Corn Soup (Soup Recipes)

Banu Atabay's Mısır Çorbası
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Corn Soup



Instructions:
# Get the ickers by a knife. Put them into a pot, and add 6 cups of water on it, boil until the ickers soften.
# Put the vegetable oil into a separate pot and make it hot. Then, add finely sliced red pepper and long green peppers.
# When the peppers soften, add the peeled and chopped tomatoes in it. Cook it until the tomato sauce reaches to the consistency of paste.
# Pour the boiled ickers with its water into the mixture of tomato and add salt. Cover the lid of the pot and cook it for about 25-30 minutes.
# At the end of the cooking time, add 4 cups of hot broth into the mixture, and boil it for 55 more minutes.
# Meanwhile, whisk the mixture of flour and lemon juice well. Add 1/2 cup of boiling soup onto this mixture.
# Pour this mixture into the cooking soup at once and stir it urgently.
# Cook the soup over low heat for 10 minutes by stirring it time to time, and then remove it from the stove. Cover the lid on and rest it for a while, then serve it hot.


Note: The freshness of the corn increases the taste of the soup. The corns with big ickers are advised.


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4 fresh corns
4 medium size, ripe tomatoes
1/2 big red pepper
2 long green peppers
4 tbsp vegetable oil
6 cups water
4 cups broth
2 tsp salt

For the Liaison:
Juice of a lemon
1 tbsp flour