Creamy bean or pea soup
4 servings
60 minutes
Bean or pea puree soup is a traditional dish of Turkish cuisine that combines simplicity in preparation with a richness of flavors. Its history dates back to ancient times when legumes were a staple in the regions of Asia Minor. The delicate creamy texture filled with subtle notes of carrot and onion blends with the warm aroma of cloves, giving the dish a refined spiciness. The milky softness makes the soup warming and nourishing, perfect for cold evenings. Served with crispy croutons, it becomes balanced and hearty. This soup embodies homey comfort; its taste transports you to the atmosphere of Turkish hospitality where food is not just about sustenance but also an expression of care and warmth.
1
Sort, rinse, and soak the beans in cold water for 5-6 hours.
- Beans: 400 g
- Water: 4 ml
2
After that, place it in a pot, pour in 4-5 cups of water, add the halved carrot, a whole onion with 2 cloves stuck in it, cover, and simmer on low heat for 40-50 minutes.
- Beans: 400 g
- Carrot: 1 piece
- Onion: 1 piece
- Carnation: 2 pieces
- Water: 4 ml
3
Then remove the carrot and onion, puree the beans with the broth through a sieve, dilute with hot milk, and add salt.
- Milk: 2 glasss
- Salt: to taste
4
Before serving, season the soup with oil. Serve the croutons separately.
- Butter: 4 tablespoons