Tulum Cheese Soup
Tulum Peynirli รorba
This rustic soup delivers a tangy, salty punch from aged tulum cheese balanced with creamy texture and aromatic herbs. The pale yellow broth dotted with cheese crumbles and fresh herbs creates a humble yet satisfying appearance. Make this when you want an authentic taste of Turkish mountain cuisine that transforms simple ingredients into comfort food gold.
Ingredients
Instructions
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Prepare the cheese
Crumble the tulum cheese into small, pea-sized pieces using your hands or a fork. Set aside at room temperature for 10 minutes to soften slightly. The cheese should break apart easily but still hold some texture. Do not mash it into a paste or it will become stringy when heated.
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Make the roux
Melt butter in a heavy-bottomed pot over medium heat for 1-2 minutes until foamy. Add flour and whisk continuously for 3-4 minutes until the mixture turns light golden and smells nutty. The roux should be smooth with no lumps. Do not let it brown or burn as this will make the soup bitter.
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Add the broth
Gradually pour in the chicken broth while whisking constantly over medium heat for 5-6 minutes. The mixture should be completely smooth and slightly thickened, coating the back of a spoon lightly. Do not add the broth too quickly or the mixture will become lumpy.
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Incorporate the cheese
Add the crumbled tulum cheese to the pot and simmer over low heat for 8-10 minutes, stirring occasionally. The cheese should partially melt, creating a creamy base with small tangy pieces throughout. Do not boil vigorously or the cheese will become tough and stringy.
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Add milk mixture
Whisk together milk and egg yolk in a small bowl until smooth. Slowly add this mixture to the soup over low heat for 2-3 minutes, stirring constantly. The soup should become creamy and pale yellow without curdling. Do not let the soup boil after adding the egg or it will curdle.
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Finish and serve
Remove from heat and stir in chopped dill, parsley, and black pepper for 1 minute until the herbs are evenly distributed. The soup should have a creamy consistency that coats a spoon and taste tangy with fresh herb brightness. Do not overcook the herbs or they will lose their vibrant color and flavor.
Tips
Cooking Tips
Use a heavy-bottomed pot to prevent the cheese from sticking and burning. Stir the soup gently in one direction to prevent the cheese from becoming stringy.
Alternatives
If tulum cheese is unavailable, substitute with aged feta cheese mixed with a small amount of aged goat cheese for similar tangy sharpness, though the flavor will be milder.
Serving & Storage
Serve immediately with warm crusty bread or Turkish pide. Store leftovers in the refrigerator for up to 2 days and reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
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