Seasoned Potato Soup Recipe
I wonder if there is a dish in which potatoes, carrots and peas used together and makes something tastes bad? I don't know any such recipes. Or maybe it suits my taste well and I attribute more meaning to this trio than usual.
For example, I love artichokes, but I don't think artichokes with olive oil would be as delicious as it is without potatoes, carrots and peas. Or to eat fresh peas. Even though peas are a delicious as they are, they become a much more delicious when cooked with potatoes and carrots as in fresh peas casserole.
I've shared recipes for potato soup and potato and celery soup before. Potato soup was a milky, soft soup, and potato and celery soup was a slightly sour soup flavored with chicken broth and lemon juice. This is a seasoned and therefore noticeably sour potato soup. It is a very enjoyable soup, especially with the addition of carrots and peas.
I should mention something that is applicable for all seasoned soups. The most challenging part of seasoned soups is the addition of seasoning to the soup without curdling. For this, after the seasoning is prepared, the boiling water of the soup is added to the seasoning and quickly whisked. Seasoning, warmed with boiling water, is added to the soup pan and whipped again quickly. This method does not prevent the curdling by 100%, but it reduces the risk greatly. The most important thing to watch out for at this stage is to act very fast. After adding the water to the seasoning, if you do not whisk it quickly, it will be curdled. If you do not whisk the seasoning quickly after adding it to the soup, the soup will curdle. At this stage, simmering the soup in low heat will again reduce the risk. The essence of what we are trying to do is to let the seasoning get used to the heat slowly and cook without curdling. So never suddenly mix it with hot and don't stop mixing. After adding the seasoning to the soup, mix it continuously until it is set. One of the things that can cause the soup to curdle is the addition of salt. For this reason, adding salt to the seasoned soups after the soup is cooked will again reduce the risk of curdling.
Enjoy the recipe...
- 2 potatoes,
- 1 carrot,
- 1 cup of fresh peas,
- 4 tablespoons of plain yogurt,
- 1 egg yolk,
- 2 tablespoons of flour,
- 1/2 lemon juice,
- A handful of chopped parsley.
- Take the peas in a pan and add enough water to cover them and simmer until they are half soft,
- Peel the potatoes and carrots, cut into cubes, add them to the peas and until fully soft,
- For seasoning in a separate bowl, whisk the yoghurt, egg yolk, flour and lemon juice together until they get a smooth consistency,
- Take a ladle of the boiling water from the vegetables you have cooked, slowly add it to the seasoning and whisk quickly,
- Add another ladle of boiling water and whisk quickly,
- Add the seasoning to the pan and whisk quickly,
- Cook until it thickens, stirring constantly,
- Remove from heat, add salt, pepper and parsley and mix.
Enjoy your meal...