2 peeled and diced medium sized Potatoes
1 diced long Green Pepper
1 diced small onion
1 peeled and diced small carrot
720ml of Chicken Stock
2 tablespoons of chopped Parsley Leaf
2 tablespoons of Butter
1½ tablespoons of plain Flour
1 Bay Leaf
½ teaspoon of Pepper
1-2 tablespoons of Lemon Juice
½ teaspoon of Lemon Zest
Pinch of Salt
How to prepare
Lightly cook the onion and carrot in butter for 2-3 minutes.
Add the potatoes and continue to cook for 4-5 minutes.
Add the flour and stir in for one minute.
Add the stock, green pepper, bay leaf, salt and pepper and simmer until the carrot is tender.
Add the parsley, lemon juice and lemon zest.
Discard the bay leaf, pour into bowls and serve immediately.
The Turkish name for this soup is Patates Çorbası.
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