Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Tuesday, October 10, 2006

Sweet Pea Soup

(Bezelye Corbasi)

Sweet Pea Soup
1 1/2 cup sweet peas, frozen
1 onion, chopped
1 garlic clove, smashed with salt
1 tbsp butter
2 cups chicken stock
1 tsp lemon juice
1 bay leaf
1 tbsp parsley, chopped
Salt (if the chicken stock has salt, don't use)

75 ml half half cream

Saute the onion with butter for about 7-8 minutes over low heat in a medium sized pot. Add the garlic and stir. Then add all the above ingredients except the cream. Bring to a boil, then turn the heat down to low to slowly cook for about 30 minutes.

Discard the bay leaf. Use the blender to blend the soup until there are no lumps in it. Pour it back into the pot. Heat it up for about 5 minutes over very low heat. Then add cream and cook for 2-3 more minutes. Sprinkle some croutons on top and serve.

How to make croutons: cut bread in cubes. Place them on an oven tray and add some olive oil, salt and pepper on top, then toss. Preheat the oven to 175 C (350 F) and bake for about 10-15 minutes.

Makes 2 servings.

Meal Ideas:
- Lamb Tandir, Pilaf with Almonds and Turkish Rice Pudding in the Oven.



At 3:26 PM, Anonymous Safiyyah said...

I recently made this and then realized that I was used to making split pea soup not sweet pea soup! It was so good, I'm making it again tonight. Thanks so much for all your recipes!

At 3:46 PM, Anonymous Anonymous said...

Dear Binnur, do you have a recipe for Lahana Corbasi, using kara lahana, (or collards in English).I tried it in Turkey this summer and it was delicious. It had some barley and some crushed red pepper. Thanks,Zeyneb


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