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Enginar Çorbası | Turkish Artichoke Soup
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35 min
Quick
Knuspr-Küche
Eine samtig-feine ägäische Spezialität: Traditionelle türkische Artischockensuppe mit zarten Artischockenherzen, frischem Dill, feiner Zitronennote und aromatischer Chili-Butter. Wunderbar cremig und bekömmlich!
Preparation method
Preparation & sweating
Roughly chop the drained artichoke hearts. Peel the potatoes and cut them into small cubes. Peel and finely chop the yellow onion and garlic cloves.
Heat the extra virgin olive oil in a medium soup pot over medium heat. Gently sweat the chopped onion and garlic for about 3 to 4 minutes until translucent, without letting them brown.
Cooking & puréeing
Add the prepared artichoke hearts and diced potatoes to the pot and sauté briefly while stirring. Then pour in the hot vegetable broth and season with fine table salt and ground black pepper.
Chef's tip
For a purely vegan version, simply replace the butter for the topping with two tablespoons of heated extra virgin olive oil.
Dill (Turkish: Dereotu) is the traditional key herb for Aegean artichoke dishes and lends the velvety soup its distinctive freshness.
Ingredients
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