It was snowing in Istanbul while I wrote this post. Schools were closed. It was cold. So it was a perfect time for a heart warming soup.
The name of the soup is kind of heart breaking. It is called the Dawn Soup. When you say “dawn” in Turkey, it is not only the first light of the day, it is also the remaining day count for soldiers to go back home. It is common among soldiers to ask each other “Soldier, what is your dawn?” and they respond like “Dawn is 23 days”. That is in 23 days he will be back to again with his beloved ones. Soldier duty is compulsory for men in Turkey for the moment, I understood what it meant only after my sun was born – I hope he will not have to have a long term soldier duty when he finishes school.
You can use either one of, or a combination of fresh tomatoes, tomato puree or tomato paste. The amount you use will vary depending on the size of the tomatoes.
Do not forget to enjoy the snow, if you are lucky to have some.
Dawn Soup
Ingredients
- 5 tomatoes/tomato paste
- 1 litre water chicken stock or water with chicken bullion
- 2 tablespoons butter
- 1 tablespoon flour
- 150 millilitres milk
- 1 egg yolk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dry mint flakes optional
- 1 tablespoon parsley chopped
- 1 tablespoon mild cheddar or fresh kashar cheese grated
Instructions
- Put the butter in a cooking pot and melt it over medium-low heat.
- Add the flour, mix until you can smell the flour and the flour turns golden.
- The tomato you use depends on the season. You can use either 5 fresh tomatoes or 400 millilitres tomato pure or 2 tablespoons tomato paste or a combination of these.
- Add the tomato to the flour. Saute for two minutes.
- If chicken stock is available, add.
- If not add warm water and a chicken bullion.
- An alternative is to skip the chicken stock or buillion and make the soup vegetarian.
- Cook until the soup blends. It there are particles use a blender to get rid of them.
- In a separate small bowl mix gently the egg yolk with a pinch of salt.
- Then add the milk to the egg yolk, mix again.
- Just before serving add slowly the milk mix to the soup while whisking the soup.
- Garnish with well chopped parsley or dry mint.
- Grate the cheese and sprinkle. Enjoy.