Balkabağı çorbası
1/2 kg kuşbaşı doğranmış balkabağı
1 adet yemeklik doğranmış soğan
1 adet doğranmış havuç
1 adet doğranmış patates
1 diş sarımsak
zeytinyağı
6 bardak tavuk suyu(ya da tablet)
tuz ,karabiber
Süt kreması
*Soğan ,sarımsak,patates ve havucu yağda beş dakika soteleyelim
*Kabakları ekleyelim 5-10 dakika daha karıştırarak kavuralım
*Tavuk suyu,tuz ve baharatları da ekleyip 30-35 dakika kızık ateşte ya da düdüdklüde daha kısa sürede pişirelim.
*El blenderi ile çırpalım
*Süt kremasını ekleyip karıştıralım(miktarı size kalmış ben miniklerden yarım kutu ekledim)
*Servis yaparken dilerseniz pul biberle dilerseniz küp doğranıp kızartılmış ekmeklerle servis yapabilirsiniz..
Terbiyeli yapmak isterseniz..
1 yumurta ve 2 kaşık una yarım su bardağı ılık su ilave edip iyice karıştırdıktan sonra çorbamıza ilave edebiliriz..
afiyet olsun
Terbiyeli yapmak isterseniz..
1 yumurta ve 2 kaşık una yarım su bardağı ılık su ilave edip iyice karıştırdıktan sonra çorbamıza ilave edebiliriz..
afiyet olsun
Pumpkin Soup - adapted from Readers Digest Vegetables for Vitality
1 tbspn vegetable oil
1 small onion, finely chopped
2 medium carrots, finely chopped
2 sticks celery, finely chopped
1/4 cup tomato paste
3 1/3 cups reduce salt chicken stock
1 bay leaf
1/2 teaspoon thyme
450g cooked, pureed pumpkin
milk (optional)
1. Heat the oil in a large saucepan and saute onion, carrot and celery for 5 minutes, until softened.
Stir in tomato paste and cook 1 minute. Add the stock, bay leaf and thyme, simmer, uncovered for about 30 minutes.
2. Stir in the pumkpin. To make the pumpkin puree I just cut into wedges, and steam in the microwave until soft. Then I pull out the old potato masher and get to it.
3. Puree soup with a stab mixer. I quite like a few larger, crunchy bits of carrot or celery, but go as smooth as you wish. You can either serve as is, or add some milk to give a thinner soup. If you are freezing this soup (which you can - it's fantastic) do not add the milk until you defrost and reheat.
1 tbspn vegetable oil
1 small onion, finely chopped
2 medium carrots, finely chopped
2 sticks celery, finely chopped
1/4 cup tomato paste
3 1/3 cups reduce salt chicken stock
1 bay leaf
1/2 teaspoon thyme
450g cooked, pureed pumpkin
milk (optional)
1. Heat the oil in a large saucepan and saute onion, carrot and celery for 5 minutes, until softened.
Stir in tomato paste and cook 1 minute. Add the stock, bay leaf and thyme, simmer, uncovered for about 30 minutes.
2. Stir in the pumkpin. To make the pumpkin puree I just cut into wedges, and steam in the microwave until soft. Then I pull out the old potato masher and get to it.
3. Puree soup with a stab mixer. I quite like a few larger, crunchy bits of carrot or celery, but go as smooth as you wish. You can either serve as is, or add some milk to give a thinner soup. If you are freezing this soup (which you can - it's fantastic) do not add the milk until you defrost and reheat.
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