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Terbiyeli Kereviz Çorbası | Turkish Celeriac Soup
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40 min
Quick
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Eine herrlich samtige türkische Knollenselleriesuppe mit der traditionellen Terbiye-Legierung aus cremigem griechischem Joghurt, Eigelb und frischem Zitronensaft. Verfeinert mit milder Paprika-Chili-Butter und frischem Dill – ein wärmender und aromatischer Klassiker für die kühle Herbstzeit.
Ingredients
Preparation method
Preparation & sautéing vegetables
Thoroughly peel the celeriac and cut into approx. 1.5 cm cubes. Also peel the potato and cut into small cubes. Peel and finely chop the onion and garlic cloves.
Heat the extra virgin olive oil in a large pot over medium heat. Sauté the chopped onion and garlic for about 2 to 3 minutes until translucent.
Add the diced celeriac and potato and sauté for approx. 4 minutes, stirring occasionally, until delicate roasted aromas develop.
Chef's tip
Celeriac retains its light color particularly well if tossed with a little lemon water after peeling and dicing.
When creating the liaison, make sure to temper the terbiye beforehand with warm soup and do not let the soup come to a rolling boil afterwards so that the texture remains wonderfully silky.
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