Binnur's Turkish Cookbook

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Friday, December 23, 2011

Chestnut Soup

(Kestane Corbasi)

<br />Chestnut Soup
300 g chestnuts, boiled, peeld
1 tsp butter
2 1/2 cup chicken broth
1 tbsp corn starch + 3-4 tbsp water
Salt
Pepper

Garnish:
2 tbsp yogurt, plain
Handful pomegranate seeds
Cinnamon

Use the immersion blender to mix the boiled chestnuts and 1 cup chicken broth. Pour into the medium-size pot with 1 1/2 cup chicken broth. Heat it up at medium heat. Then add the corn starch mixed with water, butter, salt and pepper. Stir constantly for 7-8 minutes to get it thick.

Pour the soup into individual bowls. Sprinkle some pomegranate seeds, pinch of cinnamon and dollop of plain Turkish yogurt over the tops, then serve.

2 servings.

*Ottoman Cuisine

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4 Comments:

At 4:34 AM, Anonymous Anonymous said...

love ur blog..when is garlic used or not used in turkish cusine?i notive stews and rice dishes dont have garlic..thank you miriam

 
At 1:45 PM, Blogger Binnur said...

Hi Miriam,
There is no certain rules to use garlic in our dishes. If you like you may add some garlic in pilaf:)

 
At 1:23 AM, Anonymous last minute hogger said...

Looks like good and delicious soup! I'm looking forward to try this and keep us warm this cold season. Thanks for the dish.

 
At 7:38 PM, Blogger Heidi Lee said...

This soup was so simple and amazing. Such a great way to enjoy the love of chestnuts. Thank you

 

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