Turkish Onion Soupsogan Corbasi Recipes

Steps:

• *Note, update 1 July 2011: I reduced the amount of wine to 1/2 cup from the original 1 cup. A few reviewers mentioned that there was an overpowering wine taste. Test soup with one half cup wine, then add more if you want a more pronounced flavor. Thank you, reviewers! You keep Cookgirl on her toes!
• In a medium pot, melt the butter on low-medium heat. Add the garlic, salt and white pepper. Saute just until the the garlic starts to smell-only 45 seconds to 1 minute max.
• Whisk in the flour.
• Add the onion rings then slowly pour milk in the pot while stirring constantly. Pour in the wine and vegetable broth, stirring slowly. Cook until the onions are tender on low heat, stirring occasionally. *Be careful not to boil the mixture!*.
• Immediately ladle into individual bowls. Sprinkle with a light touch of ground cinnamon on each serving.
• Garnish with fresh parsley.

Steps:

• Blanch the marrow bones, if using, in boiling water for a few minutes, and throw the water out. Put the meat and bones in a pan with the water and bring to the boil. Remove the scum, and add the carrot, onion, salt, and pepper. Simmer for 1 1/2-2 hours, or until the meat is so tender it falls apart. Lift out the meat, bones, and vegetables. Cut the meat into small pieces and return to the pan. Push the marrow out of the bones into the pan.
• In another pan, melt 4 tablespoons of the butter and stir in the flour. Add a ladle of the meat stock, stirring vigorously to keep lumps from forming. Bring to the boil, stirring constantly, then add another ladle of stock, and bring to the boil again, stirring. Pour into the soup pan, stirring vigorously, and simmer for at least 10 minutes.
• Just before serving, beat the egg yolks and lemon juice in a small bowl, then beat in a ladle of the hot stock. Pour this into the simmering soup, stirring vigorously. Heat through, but do not let it boil, or the eggs will curdle.
• Melt the remaining 3 tablespoons butter, stir in the paprika or chili-pepper flakes, and dribble a little over each individual serving.

Steps:

• Bring the water and olive oil to a boil.
• Add the tarhana and stir constantly for approximately 20 minutes.
• Add a little tomato paste and salt to taste.
• Serve with grated romano cheese and a little bit of butter in each bowl.

Steps:

• Combine 2 to 2 1/2 pounds either lamb stew meat, neck slices, ribs or shoulder and water in a large kettle. Peel and cut onion into quarters; peel carrot and cut into several pieces. Add to kettle along with salt. Simmer over very low heat for 3 to 4 hours, or until meat falls from the bones. Skim soup frequently. Let cool until fat hardens and skim off all fat. Strain the broth.
• Cut the meat from bones and trim off all fat. Cut meat into 1/2 inch cubes. Discard bones and onion and carrot. Melt butter in a large kettle; stir in flour and brown lightly. Stir in the broth and cook, stirring constantly, until soup thickens slightly.
• Beat egg yolks and lemon juice together. Spoon in a half cup or so of hot soup, mix well and then stir into soup. Add meat cubes and heat just until soup is ready to simmer; do not allow to boil.
• Meanwhile, for garnish, cream together butter and paprika; add a dash of cayenne. Spoon soup into cups or soup plates. Top with creamed butter and paprika. Serve at once. Or chill until very cold and serve cold. Makes 8 to 10 servings for opening course, about 6 whole meal servings. Serve with crisp bread sticks or flat Armenian or Turkish bread, if available.
• Soups and Stews The World Over.