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Turkish   -   Chickpea And Celery Root Soup (Nohut Corbasi)   adapted from Classical Turkish Cooking by Ayla Algar

Description
Ingredients
  • 2 Tablespoons Unsalted Butter
  • 1 Large Onion -- finely chopped
  • 2 Large Carrots -- finely chopped
  • 1 Small Celeriac -- diced
  • 1 Large Red Pepper -- chopped
  • 5 Sprigs Parsley -- chopped
  • 5 Sprigs Cilantro -- chopped
  • 1 Can Chickpeas
  • 1 Cup Chicken Broth
  • Salt And Pepper -- to taste
  • 1 Cup Lowfat 1% Milk
  • 3 Tablespoons Parsley
  • 3 Tablespoons Cilantro
Directions Put butter, onion, carrots, celery root, red pepper and herb sprigs in a heavy pan, cover and let simmer for 10 minutes. Add chickpeas and simmer for 10 minutes. Add stock, season with salt and pepper. Add milk, parsley and cilantro. Bring to a boil and serve.
Serves 4
Time to Make 0:00



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