Meaning something healing/livening, the word restaurant was used in the 16th century France, for a very concentrated soup that was marketed by the street vendors as a "fatigue antidote". In 1765 an inn owner named Boulanger opened a shop in Paris where he sold soups of that nature. This original place is the source of the word restaurant as we use today.
ingredients
- 1 kilogram pumpkin, large dice
- 250 grams potatoes, skin, large dice
- 1/2 tsp coriander powder
- 1/4 tsp nutmeg
- 1 tsp cumin
- 1 tsp fennel seed
- 2 tbsp + 1 tbsp extra-virgin olive oil
- 4 cloves garlic, skin on
- 200 grams onion, fine dice
- 1 leek, white part only, thin slice
- 4 cups milk or chicken stock or vegetable stock (water if nothing else is available)
- 1 1/4 tsp salt
- 1/4 tsp crushed red pepper
preparation
- Mix pumpkin and potato in a bowl.
- Sprinkle coriander, nutmeg, cumin and fennel. Pour 2 tbsp olive oil, blend well. Spread onto a tray.
- Drop in garlic cloves. Bake in a preheated 340°F (170°C) oven for 30 min. Remove garlic cloves in 15-20 min, squeeze out the pulp and set aside.
- Heat 1 tbsp olive oil on low heat. Add onion and leek, cook 4-5 min til soft stirring occasionally.
- Mix in baked pumpkin & potato, garlic and milk. Raise the heat to medium, bring to boil. Lower the heat, cook for about 30 min til all the vegetable are tender. Take off the heat. Let it cool off for 5 min. Puree in a blender til smooth.
- Sprinkle salt and crushed red pepper, stir well.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
EN 
TR