Corn Soup from Black Sea Region

Sometimes, all it takes to make it alright with the world: No words but a bowl of hot soup and a slice of crusty bread…

Have a wonderful week!

 

Corn Soup

Adapted from The Turkish Cookbook by Sheilah Kaufman and Nur Ilkin

Note: The original recipe called for cornmeal but I had corn flour at hand. So I decreased the amount and used cornflour. It was a thick soup, perfect for me but my husband thought I could use less corn flour instead to refrain from the thickness. Feel free to start with 1/2 cup corn flour and add more water,milk or cream if you want to have thinner soup  (milk or cream would make it richer though).

  • 3 tablespoon unsalted butter
  • 1 cup cornmeal (or 3/4 cups corn flour)
  • 3 stalks of celery (optional, the original recipe did not have it, I just like a little crunch in my soup)
  • 1/2 cup of finely diced sweet onion (optional, same as the celery)
  • 6 cups chicken stock or water (or more)
  • 1 teaspoon salt(or to taste)
  • 1 teaspoon black pepper (or to taste)
  • 1-1/2 cup milk
  • 1-1/2 cup fresh or frozen-thawed or canned/drained whole corn kernels
  • 2 cups of stale bread cubes (small, crouton size)
  • 2 tablespoon of unsalted butter
  • 1-1/2 teaspoon Aleppo pepper (or crushed red pepper)
  • 1-1/2 teaspoon dry mint (optional)

1. Melt 3 tablespoons of butter in a heavy, deep saucepan. Add cornmeal or corn flour and saute for a couple of minutes.

2. Add 1 cup of stock or water, stir quickly to get rid of any lumps.

3. Gradually add the rest of the stock or water and make sure corn meal or flour is dispersed well.Add celery and onion. Cook for 15 min on medium high.

4. Add milk and corn. Adjust the taste with salt and pepper. Simmer for another 20-25 min or longer if celery and onion needs more cooking time. If the soup is too thick for your taste, add more stock/water.

5. Melt 2 tablespoon butter in a frying pan. Add bread cubes and sprinkle Aleppo pepper all over the cubes and stir fry until the bread gets toasty.Add dry mint. Stir.

6. Pour soup in dishes, top with peppered croutons.

9 Comments:

  1. by Shelley
    12:41 pm
    Nov 12, 2012

    Gorgeous photos! Hope you have a great week too!

  2. by Angie@Angie's Recipes
    1:38 pm
    Nov 12, 2012

    What a comforting and warming corn soup!

  3. by Susan
    5:21 pm
    Nov 12, 2012

    As I am watching the very first, brief flakes of snow fall your soup photos are warming my soul! What a delightful recipe and your serving dishes are beautiful.

  4. by Ilke
    5:27 pm
    Nov 12, 2012

    Oh snow flakes! :( How I miss them! Enjoy them for me.

  5. by Valentina
    1:45 am
    Nov 14, 2012

    This soup screams comfort. I absolutely love it.

  6. by Nicole
    5:44 pm
    Nov 14, 2012

    Wonderful recipe – My guest was impressed tonight and very happy after the meal. I did it without celery but missed the garlic. Tomorrow I will try the rest with it and let you know. Thank you very much. Your photos are gorgeous!

  7. by rebecca
    6:00 pm
    Nov 15, 2012

    looks perfect for today :-)

  8. by Parsley Sage
    10:36 am
    Nov 18, 2012

    Now that’s what I’m talking about! Just lots of sexy food pictures :) RAWR!

  9. by Terra
    9:45 pm
    Nov 23, 2012

    Corn chowder….soup is one of my favorites! I love all the different flavors you combined, it sounds delicious:-) Hugs, Terra

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