RCI-SP.002.0091.001
Ezme Sebze
Ezme Sebze Çorbasi Ezme Sebze (cream of Vegetable Soup) is usually prepared in western regions, especially in the winter.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- size (75 g) onion1 medium
- (40 g) butter or margarine3 tablespoons
- (12 g) all-purpose flour2 tablespoons
- (1 lt) water or broth4 cups
- (25 g) rice2 tablespoons
- size (50 g) carrot1 small
- size (125 g) potatoes2 small
- – 4 medium size (15 g) celery leaves3 unit
- size (25 g) Swiss chard1 medium
- – 4 sprigs (10 g) parsley3 unit
- size (50 g) egg1 medium
- 200 ml
- 1 teaspoon
- (1 g) black pepper⅓ tablespoon
Method
1
Pour the milk into a medium-sized heavy-bottomed saucepan and place it over low to medium heat. Allow the milk to warm gradually, stirring occasionally to prevent scorching on the bottom.
5 minutes
2
As the milk begins to steam and approach a gentle simmer, reduce the heat to low. Watch carefully to ensure the milk does not boil over or form a thick skin on the surface.
3 minutes
3
Season the warmed milk with salt, adding it gradually and tasting as you go to achieve a delicate, balanced seasoning. Stir gently to fully dissolve the salt throughout the liquid.
2 minutes
4
Maintain the broth at a very gentle simmer for several minutes, allowing the salt to fully integrate and the flavors to mellow and unify. Do not allow the mixture to reach a rolling boil.
5 minutes
5
Remove the saucepan from the heat and allow the prepared broth to rest briefly, letting any impurities settle to the bottom. Carefully ladle the clear upper portion into warmed serving bowls.
2 minutes
6
Serve the Ezme Sebze broth immediately while hot, optionally garnishing with a light dusting of salt or a traditional Turkish herb to complement the refined, delicate character of the dish.