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Köz Sarımsak Çorbası | Turkish Roasted Garlic Soup
(0)
50 min
Under an hour
Knuspr-Küche
Eine samtig-aromatische türkische Spezialität für kalte Herbsttage: Ganze Knoblauchknollen werden im Ofen sanft geröstet, bis sie karamellisiert und herrlich mild-süßlich sind. Zusammen mit Kartoffeln und Zwiebeln cremig püriert, entfaltet die Suppe eine wunderbare Tiefe. Das Highlight bildet die traditionelle geschmolzene Paprika-Minz-Butter und ein Spritzer frischer Zitronensaft beim Servieren.
Preparation method
Preparation & roasting
Preheat the oven to 200 °C top/bottom heat. Cut off the top third of the garlic heads so that the individual cloves are exposed. Place the garlic heads on a piece of aluminium foil, drizzle with a little olive oil, and sprinkle with salt. Seal the foil tightly and bake in the oven for about 35 to 40 minutes, until the garlic is buttery soft and lightly browned.
Meanwhile, peel and finely dice the onion. Peel the potatoes and cut them into 1–2 cm cubes.
Cooking & blending the soup
Heat the remaining olive oil in a medium saucepan. Sauté the diced onion over medium heat for about 4–5 minutes until translucent, without letting it brown.
Chef's tip
Slow roasting in the oven removes all sharpness from the garlic and gives it a delicate, nutty-caramelised sweetness.
For a vegan version, cow's milk can easily be replaced with unsweetened oat milk or coconut milk, and the butter with high-quality olive oil or vegetable margarine.
Ingredients
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