SC - Re: SC pots and pans

[Karen O]

> Can someone who has a copy of Claudia Rodan's "Middle-Eastern Cooking"
> please send me the above recipe?
> Meliora

You got it!

Havuc Corbasi / Turkish Carrot Soup

1 1/2 lbs. carrots
5 tablespoons butter
salt and black pepper
1 teaspoon sugar
7 1/2 cups chicken stock
2 1/2 tablespoons flour
1/2 cup milk
3 egg yolks

Scrape, wash and chop the carrots into small pieces.  Saute until lightly
colored in 2 tablespoons butter, and add enough water to cover.  Season to
taste with salt, pepper, and a teaspoon of sugar.  Bring to a boil, cover
the pan, and simmer until the carrots are very soft.  Drain and mash the
carrots into a puree, or use an electric blender for a particularly smooth,
creamy consistency.  Combine the carrot puree and chicken stock in a
saucepan.  Bring to a boil and simmer gently for a little while until the
puree hs practically dissolved in the stock.  (Alternatively, cook the
chopped, sauteed carrots in the stock and blend all together in an electric
blender.)

Melt the remaining butter in a separate pan.  Add the flour and blend well
together, stirring for a few minutes over low heat.  Gradually add the milk,
stirring all the time, and cook until the mixture thickens.  Remove from
heat.  Add the egg yolks one by one, beating constantly.  Then add the soup
a little at a time, mixing vigorously.  Adjust the seasoning, bring just to
the boiling point again, and remove from heat at once so as not to allow the
egg yolks to curdle.  Serve immediately.


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