Black Sea Corn Soup (Mısır çorbası)
Overview
Mısır çorbası is a creamy corn soup associated with Turkey's Black Sea coast, where corn and cornmeal are everyday staples. Sweetcorn kernels are cooked with onion in butter, then simmered in stock and thickened with a little cornmeal or flour, and finished with milk for a smooth, mellow body. Some cooks blend part of the soup and leave the rest chunky so the kernels keep their bite. A drizzle of melted butter with red pepper flakes on top adds colour and warmth. It is gentle, slightly sweet and popular with children as well as adults.
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History
Corn reached the Ottoman lands after the sixteenth century and became especially important on the rainy Black Sea coast, where it grows better than wheat. Cornmeal breads, porridges and soups became typical of the region's cooking. Corn soup in its modern creamy form is a familiar dish in Turkish homes and restaurants, often seen as a lighter alternative to lentil soup.
Main ingredients
Corn kernels, cornmeal, onion, butter, milk, red pepper flakes. The soup is built on vegetable stock and milk and is usually served hot. Diet: vegetarian; usually gluten-free.
Recipe outline serves 4 · ~40 min
Ingredients
- 400 g sweetcorn kernels
- 2 tbsp fine cornmeal
- 1 onion, chopped
- 40 g butter
- 1 l vegetable stock, 250 ml milk
- red pepper flakes
Allergens: Contains: Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the onion in half the butter and add the corn.
- Stir in the cornmeal, then add the stock and simmer for 15 minutes.
- Blend half the soup, return it and add the milk.
- Season and top with butter melted with pepper flakes.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.