I love making simple vegetable style soups for a late lunch. Today I opted for a Turkish version of a long time favorite of mine. This recipe is so easy and quick to make but the chicken broth makes the soup so rich, I just love it. If you do not have chicken broth on hand you can use 1 bouillon cube for the same great flavor.
2 medium sized potato, peeled, cut in small cubes
1 small onion, chopped
1 small carrot, peeled, cut in small cubes
2 tablespoons butter
1-1/2 tablespoon flour
1 Bay leaf
2-1/2 cup chicken stock
Salt, to taste
1/2 teaspoon pepper
1. Saute the onion and carrot with butter for 2-3 minutes on medium heat in
a medium sized pot. Add the potatoes and continue to saute for about
4-5 more minutes.
2. Add the flour and stir one more minute. Now add the chicken broth, bay leaf, salt and pepper. Cook until the carrot in tender on
low-medium heat. Remove the bay leaf and serve.
Yields: 2 servings
adapted from Binnur’s Turkish Cookbook
* The last meal on Noah’s Ark, a pudding of sweet and sour taste (asure), is still served throughout Turkey.0