Cream of Tomato Soup
Sample Dishes from Turkish Cuisine
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.