Patates Çorbası (Turkish Potato Soup with Mint and Chilli Butter)
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Ingredients
- 600 g floury potatoes, peeled and diced
- 1 onion, finely chopped
- 1 leek
- 1000 ml vegetable stock
- 40 g unsalted butter
- 1 tsp dried mint
- 1 tsp turkish red pepper flakes (pul biber)
- 2 tbsp fresh dill, chopped
Nutrition (per serving)
- Calories
- 226 kcal
- Protein
- 5 g
- Carbohydrate
- 29.6 g
- of which sugars
- 5 g
- Fat
- 9.1 g
- of which saturates
- 5.5 g
- Fibre
- 4.9 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt half the butter in a large pan and cook the onion and leek, finely sliced, for 7 minutes until soft but not coloured.
- 2
Add the floury potatoes and vegetable stock, bring to the boil, then simmer for 20 minutes until the potatoes are completely soft.
- 3
Blend until smooth, then stir in the dried mint and season with salt and black pepper.
- 4
Melt the remaining butter in a small pan with the pul biber until foaming.
- 5
Ladle the soup into bowls, swirl over the chilli butter and scatter with the fresh dill to serve.
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