Cress Soup

Name: Cress Soup (Su Teresi Çorbası)
Cuisine: Turkey
Ingredients: plain yoghurt 150 ml/½ cup; salt, pepper; salt, pepper; water 1.5⅓ pints; watercress 2 bunches, washed, trimmed and finely chopped; onion 1, diced; green apple 1, peeled, cored, and sliced; olive oil 1 tbsp; red lentils 3 tbsp.; potato 1, peeled and diced

Su Teresi Çorbası

Preparation info

Difficulty
Easy

Appears in

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

About

This recipe is inspired by the light and delicious cooking of Burak Aziz Sürük and Cengiz Çakıt.

Ingredients

watercress 2 bunches, washed, trimmed and finely chopped
onion 1, diced

Asia
Turkey
Gluten-free
Vegetarian
Soup
Mediterranean
Istanbul

Method

Melt the cress, onion and apple in a pan with the olive oil. Stir in the red lentils and potato, add water, and simmer for 25 minutes. Mash, or whirr in a processor, add salt and pepper, and return to the heat for five minutes.
Serve with a drizzle of thinned yoghurt, and pepper flakes on the table.