This is one of the Turkish recipes that judydawn asked me to translate.
It’s a very tasty soup, called as Elvan Kiz Corbasi in Turkish. It is a little spicy and hot. You can reduce or exclude the pepper if you don't like hot.
I also noted down the exact weight in grams for the ingredients to be precise. Obviously it’s not like some bakery recipes where the precision may be very important. It's just indicative to show the exact amounts I used. I hope you like it
Elvan Girl Soup:Ingredients:1 onion (85g)
1 carrot (85g)
30g margarine
20g olive oil
40g flour
1 potato (130g)
100g red lentils
1400g water
30g TM vegetable stock (or meat stock)
2 bay leaves (I didn't have them fresh at home so I used 1 tsp dried bay leaves)
½ lemon juice
2 cloves of garlic
1 tbsp dried mint leaves
1 tsp crushed red pepper
1 tsp white pepper
Enough salt
Preparation:Cut onion and carrot into big chunks, put them in TM bowl and proceed for 5 seconds on Speed 7. Put them in a pan and keep aside
Cut potato into big chunks and put in TM bowl. Chop by speeding up from Level 2 to Level 5 three times (7 seconds in total)
Add red lentils, water, TM stock, bay leaves, lemon juice and garlic. Cook for 30 minutes at 100°C on Speed 1
Add margarine and olive oil on the vegetables in the other pan. Saute for a few minutes. Add the flour and sauté for a few minutes more
Blend your soup for 10 seconds Speed 10.
Transfer the cooked vegetables in the pan into TM Bowl. Cook for 5 minutes at 100°C on Speed 2
Add dried mint leaves, crushed red pepper and white pepper. (Add also salt if needed). Cook for another 5 minutes at 100°C on Speed 2
Afiyet olsun aka Buon appetito
Photos: Photo is here:
http://thermomixtarifdefterim.blogspot.com/2010/04/elvan-kz-corbas.htmlMembers' commentsJD - I didn't have everything the recipe called for. Would have cut down on the spices anyway. I made a few changes and just threw all the vegies into TM bowl and chopped 3 sec/speed 8. Added 70g lentils (all I had), 1 litre water, 1 tblspn veg stock concentrate, 2 fresh bay leaves, 1/2 tspn sambal oelek, 1 teaspn freshly sliced mint. Cooked it for 30 minutes and thickened with 1 heaped dessertspoon of potato flour mixed with a little water and cooked it a further 5 minutes. Added S & P to taste and although it probably doesn't taste the same as farfallinas, we enjoyed it.
Moo2 - Made this exactly as stated and it was really nice. Will certainly be making it again. Thanks for such a tasty recipe farfallina.
