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Bezelye Çorbası | Turkish Pea Soup
(0)
25 min
Quick
Knuspr-Küche
Samtige, leuchtend grüne Bezelye Çorbası: Feine türkische Erbsensuppe mit Kartoffel und Knoblauch, veredelt mit schäumender Minz-Chili-Butter und frischer Zitrone.
Ingredients
Preparation method
Preparation & sautéing
Peel and finely dice the onion and garlic cloves. Peel the potato and cut it into small cubes of approx. 1 cm so that it cooks evenly.
Heat the olive oil in a medium soup pot over medium heat. Add the diced onion and potato and sauté for about 3–4 minutes until translucent, without letting them take on color. Add the diced garlic and sauté gently for approx. 1 minute until fragrant.
Simmering & blending until creamy
Add the frozen peas to the pot and pour in the hot vegetable broth. Season with salt and black pepper and bring to a boil once.
Chef's tip
Do not cook the peas for too long so that their vibrant green color and fresh sweetness are optimally preserved.
For a vegan version, the butter in the spiced topping can easily be replaced with high-quality olive oil.
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