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Yer Elması Çorbası | Turkish Jerusalem Artichoke Soup
(0)
40 min
Under an hour
Knuspr-Küche
Cremig, nussig und herrlich wärmend: Diese traditionelle türkische Topinambursuppe vereint feines Wurzelgemüse mit Kreuzkümmel, vollendet mit aromatischer Minz-Chili-Butter und frischer Zitrone.
Ingredients
Preparation method
Preparation & sautéing
Thoroughly wash, peel, and cut the Jerusalem artichokes and potatoes into bite-sized pieces. Peel and finely chop the onion and garlic cloves. Wash the fresh mint, pat dry, and pluck the leaves.
Heat the olive oil in a large soup pot over medium heat. Add the diced onion and garlic and gently sauté for about 3 to 4 minutes until translucent and wonderfully fragrant.
Cooking & blending the soup
Add the Jerusalem artichoke and potato pieces along with the ground cumin to the pot and roast briefly while stirring. Deglaze with the hot vegetable broth, season with a pinch of salt and pepper, and bring to a boil.
Chef's tip
For an even creamier texture, you can stir in 2 to 3 tablespoons of cream or a spoonful of Turkish yogurt at the end.
Crispy flatbread or toasted bread croutons are a perfect accompaniment for dipping into the aromatic mint-chili butter.
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