TURKISH TOMATO SOUP
Turkish tomato soup
- One large onion
- One or two stalks celery
- One very large carrot or two medium
- Peel 6-7 cloves of garlic
- tablespoon flour
- one small can of tomato paste
- two cups of cold milk
Saute the mirepoix (onions, carrots, celery) until it sweats.
Add flour and saute until it smells a bit like bread.
Now add the tomato paste. This is where the major stirring starts! I stir almost constantly for about ten minutes. It may be different for you.
Add your milk when the tomato paste seems somewhat stringy and the color of it has darkened. Stir well!
Then add water. Bring back to a boil.
Remove the soup from heat. Strain the big chunks out and serve if you like, or blend the soup. I like to serve this with Turkish pilav and a green salad. Garnish the soup with grated cheese and red chili pepper flakes.
I've got no formal training and am explaining the process as best I know how in layman's terms.
This recipe takes about 30 minutes to make, and it requires a lot of stirring.