Turkish Heaven Soup (Cennet Çorbası)

Instructions

1. Step 1

   Prepare the potato, onion, and garlic as specified.

   Timer: 8 min (fixed)

   Ingredients used: 6.0 gr Garlic, 150.0 gr Onion, 200.0 gr Potato

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the butter and vegetable oil in the stockpot over medium heat. Stir in the corn flour and cook until fragrant and lightly golden.

   Timer: 3 min (fixed)

   Ingredients used: 14.0 gr Butter, 24.0 gr Flour, 30.0 ml Vegetable Oil

   Cookware: Stockpot, wooden spoon

3. Step 3

   Add the prepared potato, onion, and garlic. Stir over medium heat until the vegetables are coated and the onion begins to soften.

   Timer: 2 min (fixed)

   Cookware: Stockpot, wooden spoon

4. Step 4

   Gradually whisk in the meat broth and hot water, then add the salt and black pepper. Bring the soup to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 0.2 gr Black Pepper, 200.0 ml Meat Broth, 5.0 gr Salt, 1000.0 gr Water

   Cookware: Stockpot, whisk

5. Step 5

   Reduce to medium heat and simmer until the potato and onion are completely tender.

   Timer: 20 min (fixed)

   Cookware: Stockpot, wooden spoon

6. Step 6

   Remove the pot from the heat and puree the soup with an immersion blender until smooth.

   Cookware: Immersion Blender, Stockpot

7. Step 7

   Return the soup to low heat and simmer briefly, stirring, until evenly hot and slightly thickened.

   Timer: 2 min (fixed)

   Cookware: Stockpot, wooden spoon