Ingredients with Measurements:
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup Antep peyniri cheese, grated
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, sauté the chopped onion in butter until translucent.
2. Add the flour and stir until combined.
3. Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
4. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. Add the milk and grated Antep peyniri cheese, stirring until the cheese is melted and the soup is smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.
20 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 9g
- Protein: 13g
Substitutions for ingredients:
- Onion: Shallots or leeks
- Butter: Margarine or olive oil
- Flour: Cornstarch or arrowroot powder
- Chicken or vegetable broth: Water or stock cubes
- Milk: Cream or almond milk
- Antep peyniri cheese: Feta or goat cheese
Variations:
- Add diced potatoes or carrots for a heartier soup.
- Use different types of cheese, such as cheddar or parmesan.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Use a whisk to prevent lumps from forming in the soup.
- Grate the cheese finely to ensure it melts smoothly.
- Adjust the seasoning to your taste preferences.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley or cilantro
- Croutons
- Grated cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, add more cheese or flour to thicken it.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C) to prevent foodborne illness.
Food history:
- Antep peyniri is a type of cheese from the Gaziantep region of Turkey, known for its salty and tangy flavor.
Flavor profiles:
- Salty, tangy, creamy
Serving suggestions:
- Serve the soup as a starter or main course.
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Region: Turkish