Cream of Tomato Soup
Sample Dishes from Turkish Cuisine
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Cream of Tomato Soup (Şafak
Çorbası)
Ingredients | Measure | Amount |
Flour | 1/2 cup | 55 gr |
Butter or margarine | 4 tablespoon | 40 gr |
Water (hot) | 4 1/2 cup | 900 gr |
Tomato | 3 medium size | 375 gr |
Salt | 2 teaspoon | 12 gr |
Black Pepper | 1/2 teaspoon | 1 gr |
Egg | 1 piece | 50 gr |
Milk | 1 cup | 200 gr |
Bread (stale) | 2 Slim slice | 40 gr |
Preparation
Brown flour lightly
over low heat in melted margarine. Add hot water stirring thoroughly. Bring
to boil. Add peeled and sliced tomatoes. Sprinkle with salt. Simmer for 30-35
minutes or until tomatoes are very tender. Place into a food processor container.
Process until well blended and creamy. Bring to boil and simmer for 1 minute.
Combine well beaten egg and milk blending well. Stir in soup mixing thoroughly.
Boil gently for 1 minute. Sprinkle with black pepper. Top with toasted bread
cubes. Serve hot.
Servings:
6
Nutritional
Value
(in approximately one serving)
Energy | 140 cal |
Protein | 4,3 g |
Fat | 7,2 g |
Carbohydrates | 14,7 g |
Calcium | 56 mg |
Iron | 0,67 mg |
Phosphorus | 77 mg |
Zinc | 1 mg |
Sodium | 850 mg |
Vitamin A | 803 iu |
Thiamine | 0,06 mg |
Riboflavin | 0,10 mg |
Niacin | 0,62 mg |
Vitamin C | 7 mg |
Cholesterol | 45 mg |
Regional Characteristics:
It is cooked in
different parts of the country. When fresh tomato is not available tomato paste
can be used instead.