How to Make Patates Corbasi

How to Make Patates Corbasi Welcome back to Jennifer’s Kitchen. While we’re waiting for our shish kekab to be marinating in the fridge, we’re going to start off with our soup. Shish kekab goes great with soup. Many times in a restaurant, you can get it with ezogelin soup or a lentil soup or you can even have it with the yogurt soup. Today we’re going to do a potato soup. It's great. It's thick. It's hearty and it goes great with s shish kekab. For our potato soup you will need two tablespoons of butter, two tablespoons of flour, some salt of course, some mint and some aleppo pepper for our garnish. So you're just going to need a little pinch, two eggs which we’re going to use the yolk, half a cup of milk, one red onion which I've grated and four washed, peeled potatoes which I've grated and I'm letting them soak in water right now. We’re also going to use a total of seven cups of water or beef or chicken stock and of course some olive oil. So to start off, we’re going to take a small pot and put in our shredded potatoes. I'm going to put some salt in it and then bring it to a boil. Now the reason I like to put it in some water is because it keeps the color nice and light. Now remember before I said we’re going to use a total of seven cups, this is going to be two cups of water in this small pot. But because I'm soaking it in water, it's already soaked up some of the juices so I'm not going to have to put that much water in it because I'm already bringing some from this mixture over here. I like to shred it because it gets really nice and fine and when you cook it, it almost melts in your mouth. Now, if you're making a big pot of soup and you have a lot of people coming over, it's going to take a long time to do all of that shredding, you could use a food processor. That’s really easy and it doesn’t take too much time because to be grating all those potatoes would really take too much time. So what we’re going to do is let that come to a boil and I'm going to add my salt into that right now. Sprinkle some salt. I like it salty so, we’ll just put it in like that. As you could see, there is not enough liquid in there, so what I can do is just take my potato juice and just pour it in here. Because over here, you just need two cups really. So that’s fine and then what you want to do is take a bigger pot and then we’re going to soften up our onions with our butter. Then, we’re going to put our flour in there. Now the reason we use two pots is because I put the flour in here and I want it to get a little pinkish color so it takes away that raw taste that flour sometimes has. You’ll see that sometimes when I make desserts and I use flour, I'm always cooking it a little, letting it become a little pinkish. So we take our onion and again, I like to grate it because it gets really nice and fine as well as having a lot of that great onion flavor. So you just want this to soften up a little bit and then we’re going to add out flour. You just want to mix it back and forth and let it get a little pinky. Then what we’re going to do is we’re going to take the rest of that water that we have which I have boiling because boiling water is the best when you're making soup. It just makes it go by faster and it's soaks up the potato much more faster. So I'm just going to cover this so it comes to a nice boil fast. Take my boiling water down here, five cups and just pour it in slowly and keep stirring. Stirring and stirring, you want to really get that mixture nice and in there. Then once this is boiled, that should be boiled at the same time. We’re going to pour that mixture into this and then you're going to start to have a really great looking soup. So there we go. Again, if you're having a lot of people over and you want to make more soup, you could double this recipe. It's fine. As you could see my potatoes are nice and boiled. This is going to come to a boil fast because it's already boiled water and you're just going to slowly pour this mixture in. Now the first time I had this soup, I was in Turkey. My mother and I, we went to this town called Mishan Perché It's like the new hip, chic place to go shopping. You have great restaurants and cafes. I'm not talking about shopping where you do at the grand bazaar like souvenir shopping. I'm talking about clothing and I mean nice clothing, brands that you're familiar with, boutiques from London and Paris, even Turkish boutiques, most beautiful clothes you can find. I bought this skirt. It was gorgeous. It was like green with some orange-yellow and gold. I get compliments on it all the time and I only spent $20.00. It was great. I had—I did a lot of damage that day. So anyway, my mother and I, we went to this café where we were sitting outside and you can watch all the beautiful boutiques and the people shopping. They had a lot of soups of course. In Turkey, you can eat soup in the summer. It's not just like here when you have it on a cold winter’s day. There, you have in the summer, at night, for lunch, it's great. You dip some bread in it. So we were having the soup, well there was a lot of soup and they had a potato soup and I never tried the potato soup. So we had it with our shish kekab and my mom had doner and I love the soup. It was thick and creamy. My mom was like “oh, I know how to make this. I'll tell you how to make it.” So we came home and I tried it at my house but something was missing. So I called up mom and I'm like “it's just not the same, what’s missing?” and then she told me, “did you put your egg yolks in it” and I said “why? I didn’t know you have to put egg yolk in it?” And I think that was the missing ingredient because ever since then, now my husband is hooked. I'm hooked. It's very easy. You see, if you just use a grater, it's very fast. So now you could see our potato soup is nice and hot. It's almost done. We’re going to add in half a cup of milk. That’s what makes it really nice and creamy. So we could take our eggs and here, we’re just going to use the yolk. If you have an egg separator, that’s great. Sometimes I just like to do it like this. I crack the egg. I kind of throw it back, side-to-side and then get the yolk in there, a little throw. Do it again over here. Again, just play with it. Give it a little throw and you want to really mix that up nice and good so it doesn’t stay hard. So give it a little whisk. Let it do a few belly dances here and there. Okay, you want that egg yolk to really grind in there. So now it's done, we’re going to turn it off. Let it settle and put the cap on. Let it settle really nice. Then when we come back, we’re going to start with our garnish and get our serving tray ready.