Binnur's Turkish Cookbook

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Friday, November 13, 2009

Almond Soup

(Badem Çorbası)

Almond Soup
3/4 cup almond, blanched, ground
2 tbsp butter
1/3 cup flour, all purpose
1 cup whole milk, warm
2 1/2 or 3 cups beef or vegetable broth
a pinch of nutmeg
Salt
Pepper

Sauce:
1 tsp butter
1/4 cup beef or vegetable broth
2-3 tbsp parsley, chopped

Garnish:
Handful pomegranate seeds

Melt the butter in medium-size pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Then add the almond, beef broth, nutmeg, salt and pepper. Cook for about 20-25 more minutes at low heat. Do not cover the pot!

Melt the butter in a small pan and add 1/4 cup beef broth in it. When it starts bubbling, add the parsley and pour all over the soup.

Place the soup into the bowls, sprinkle some pomegranate seeds over the tops. Serve immediately while still warm.

4 servings.

One of the sources tells it was made for the Ottoman Sultan at Edirne Palace at 1539.

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6 Comments:

At 8:08 AM, Anonymous Anonymous said...

hi binnur
this soup sounds good
i'm thinking about toasting the almonds after bleaching to get rich flavur but i want to ask uou first befor trying it.
and what about the history of this soup do have an idea ?
thanks
candy

 
At 7:36 PM, Blogger Binnur said...

Hi Candy,
The original recipe has 1/4 cup bitter almond to give the intense flavor to
the soup. But I couldn't find it here:) You can of course use toasted almonds :)
One of the sources tells it was made for the Ottoman Sultan at Edirne Palace at 1539.

 
At 8:39 AM, Blogger shayma said...

i love this soup. wish bitter almonds were available readily. beautiful photo, too.

 
At 5:32 AM, Anonymous Anonymous said...

Hi!!
It sounds great! I am from South Spain ( Malaga) and we have a drink made with almonds (ajoblanco): basically it is a blend of cool water, garlic, oil and salt...then you can add chopped apples and paprika. It is to be drunk in summer.
Bitter almonds are not used for this coz they are not good for many people and they are said to be dangerous. We use sweet new almonds ( when thay are not totally ripped).

 
At 7:14 AM, Anonymous Anonymous said...

This soup sounds absolutely exquisite!Very sophisticated for my western taste, like the one from a top restaurant. I put a lot of ecpectations to it and I'm sure it will turn out as great as I presume it tastes:)

 
At 11:34 AM, Anonymous Anonymous said...

I loved the soup Binnur! Exactly my kind of taste:))

 

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