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| Creamy Vegetable Soup – Kremalı Sebze Çorbası |
Ingredients:
- 2 stalks of leeks, chopped
- 2 medium carrots, chopped
- 2 zucchini, chopped
- 1 cup cauliflower florets
- 1 bunch Swiss Chards, chopped
- 1 medium to large potato, peeled and cut to pieces
- 1 medium onion, coarsely chopped
- 4 cups water or chicken stock
- Salt and pepper to taste
Sauce:
- 2 table spoons butter
- 1 table spoon all purpose flour
- 1 cup milk
- 1-2 tablespoons heavy cream (optional)
- Salt to taste
Wash, coarsely chop all vegetables. Combine water (or chicken stock) and vegetables in a large pot. Bring to a boil over high heat, reduce heat, let it simmer over medium heat until all vegetables are cooked. Using a hand blender, puree vegetables in the pot until the mixture is smooth. Add salt to taste. Set aside. (If you don’t have a hand blender, you can also use a regular blender to puree the vegetables. You may need to do it in 2 batches, but it works just fine).
For the creamy sauce, melt butter (or oil) in large pot over medium heat. Stir in the flour, whisking constantly over medium heat about 4-5 minutes. Slowly add the milk and cream (optional) and salt to taste. Whisk constantly until the mixture thickens, about 4 minutes. Slowly add the vegetable puree to the pot, stirring constantly to avoid lumping. If the soup is too thick, add more water (or chicken stock) to it. Bring it to a boil over medium to slow heat . Add pepper to taste. Serve hot.
Afiyet Olsun! Bon Appetit!
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| Creamy Vegetable Soup – Kremalı Sebze Çorbası |
