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Terbiyeli Brokoli Çorbası | Turkish Broccoli Soup
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30 min
Quick
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Eine herrlich samtig-cremige türkische Brokkolisuppe mit traditioneller Terbiye-Legierung aus griechischem Joghurt, Eigelb und Zitrone. Vollendet mit schäumender Chili-Würzbutter und frischem Dill.
Ingredients
Preparation method
Prepare & sauté vegetables
Wash the broccoli and cut into small florets. Peel the tender part of the stalk and dice finely. Peel the potatoes and also cut into small cubes. Finely chop the onion and garlic cloves.
Heat the extra virgin olive oil in a large pot. Gently sauté the diced onion and garlic over medium heat for about 2 to 3 minutes until translucent.
Add the broccoli florets, diced stalk, and potatoes, and sauté for 2 to 3 minutes while stirring.
Chef's tip
For an extra fresh touch, add the juice and a little finely grated zest of an organic lemon to the soup before serving.
Tempering the yogurt terbiye is essential: by stirring in hot broth tablespoon by tablespoon, the egg yolk does not curdle and the soup remains wonderfully creamy.
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