Add 1 tablespoon of butter and 2 tablespoons of vegetable oil to a deep pot and heat until hot. Gradually add 3 tablespoons of flour and begin to sauté over low heat. Take care to sauté the flour without burning it, allowing it to take on a light color.

Gradually add 3 water glasses of hot chicken broth and 2 water glasses of hot water to the sautéed flour, whisking quickly with a hand whisk to prevent lumps from forming. Once it comes to a boil, add 1 teaspoon of salt and 1/2 teaspoon of black pepper.

You can sprinkle red pepper flakes over the soup bowl before serving.

Cooking Tip

If you prefer, you can make this soup with water only.

About This Recipe

The word "soup" has its roots in Sanskrit. The words Sū and Pō, from which it is derived, mean "good nourishment." It is known to have entered our language from Persian, derived from the word "shorba," meaning "salted boiling." In almost every European country, names for soup were also given from the Latin root suppare. The word suppare means both "to soak" and "a light meal."

Pierre François la Varenne is thought to have played a major role in shaping soup into the form we know today. In his book "Le Cuisinier Français," written in the mid-17th century, he makes a revolutionary point: whereas before him the bread slices floating in water and broth were what mattered most, with him the liquid itself came to the forefront and was emphasized as more flavorful. The ready-made soups we see in supermarkets today are known to have first appeared in the 18th century, particularly as "pocket soup" used by travelers. Pocket soup was made from meat scraps in a concentrated, hard adhesive consistency and could last for years. Used by breaking off pieces, pocket soup was dissolved in hot water and consumed in that form.

Our country has a remarkably rich culinary culture when it comes to soup. The first and most important reason for this stems from our being the cradle of civilizations. Naturally, our soups are enriched by the coming together of different flavors and varied ingredients. Experts agree that no other country in the world has as many varieties of soup as Turkey. For example, Tarhana Soup (tarhana çorbası), a part of our own culture, can be made in as many as 30 different ways as you travel from west to east. Isn't that remarkable? What was once the humble household soup of our ancestors has now carved out quite a wide flavor spectrum for itself in modern times.

Now, let's get to what we've prepared for you today! We wanted to make our wonderful Flour Soup (Un Çorbası) recipe today. So, off to the kitchen. Bon appétit in advance!