Koylu Corbasi (Peasant Soup)


  • 1/4 cup unsalted, clarified butter
  • 2 leeks, trimmed and finely diced (white parts only) (3/4 cup)
  • 1 small onion, finely diced (1/2 cup)
  • 1 small turnip, finely diced (1/2 cup)
  • 2 garlic cloves, minced
  • 1/4 cup finely chopped fresh parsley
  • 2/3 pound boneless and skinless chicken breast, diced
  • 1/4 cup all purpose flour
  • 2 carrots, finely diced (3/4 Cup)
  • 6 cups chicken stock
  • 2 parsnips, finely diced (3/4 cup)
  • Lemon wedges
  • 2 small potatoes, finely diced (3/4 cup)
  • Salt and freshly ground black pepper
  • 1 small celeriac knob, peeled and finely diced (1/2 cup)


Yield: 4 to 6 servings

Melt the butter in a heavy medium sized saucepan. Add the onion and garlic and cook gently over medium heat for about 2 minutes, stirring frequently with a wooden spoon, until they are soft but not brown. Add the diced chicken, carrots, parsnips, potatoes, celeriac, leeks, turnips and parsley. Stir into flour and mix well until vegetables are coated with the flour. Pour in the stock and bring to a boil; then lower the heat, cover the saucepan, and simmer for about 30 minutes, or until all vegetables are tender. Season with salt and pepper and simmer for another 5 minutes.

Ladle the soup into individual serving bowls. Serve at once with lemon wedges for squeezing over the soup.

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