{"id":193152,"title":"Butternut Kaba\u011f\u0131 \u00c7orbas\u0131","modified":"2026-10-26T08:35:06+01:00","plain":"Patatesle k\u0131vam verilen, ek\u015fi krema ve muskatla tamamlanan Frans\u0131z usul\u00fc, kadifemsi bir butternut kaba\u011f\u0131 \u00e7orbas\u0131.\n\n\n\nAk\u015famlar k\u0131sal\u0131yor, daha ak\u015fam yeme\u011fine oturmadan hava karar\u0131yor ve insan\u0131n can\u0131 birden koyu k\u0131vaml\u0131 bir \u00e7orba \u00e7ekiyor. Bu \u00e7orba, yo\u011fun turuncu rengi, koyu ve p\u00fcr\u00fczs\u00fcz k\u0131vam\u0131yla sofraya geliyor; butternut kaba\u011f\u0131n\u0131n hafif f\u0131nd\u0131\u011f\u0131ms\u0131, tatl\u0131 lezzetini muskat usulca ortaya \u00e7\u0131kar\u0131yor. \n\n\n\nEk\u015fi krema tad\u0131n\u0131 yumu\u015fat\u0131yor, kavrulmu\u015f kabak \u00e7ekirdekleri di\u015fe \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r geliyor, son anda \u00e7ekilen karabiber de tam karar\u0131nda bir keskinlik kat\u0131yor. Daha ilk k\u00e2se bitmeden insan\u0131n akl\u0131 ikinci k\u00e2seye gidiyor.\n\n\n\nAyn\u0131 kaba\u011f\u0131n k\u00fcp k\u00fcp do\u011fran\u0131p k\u0131zart\u0131lm\u0131\u015f h\u00e2li : s\u0131cak hava frit\u00f6z\u00fcnde butternut kaba\u011f\u0131n\u0131 deneyin\n\n\n\nButternut Kaba\u011f\u0131 \u00c7orbas\u0131 Nedir ?\n\n\n\nSonbahar sebzeleriyle haz\u0131rlanan \u00e7orbalar aras\u0131nda yer alan, kadifemsi k\u0131vaml\u0131 bir \u00e7orbad\u0131r. Soyulup k\u00fcp k\u00fcp do\u011franan butternut kaba\u011f\u0131, bir patates, bir so\u011fan ve sar\u0131msakla birlikte sebze suyunda pi\u015firilir; ard\u0131ndan ek\u015fi krema eklenerek hepsi p\u00fcr\u00fczs\u00fcz bir k\u0131vam alana kadar blenderdan ge\u00e7irilir. Kabu\u011fu uzun s\u00fcre pi\u015firildi\u011finde bile sert kald\u0131\u011f\u0131 i\u00e7in soyulmas\u0131 gerekir. \n\n\n\nKabu\u011fuyla pi\u015firilen Hokkaido kaba\u011f\u0131 \u00e7orbas\u0131ndan en b\u00fcy\u00fck fark\u0131 da budur.\n\n\n\nFransa\u2019da bu \u00e7orba i\u00e7in butternut velutesi ad\u0131 da kullan\u0131l\u0131r. Velute s\u00f6zc\u00fc\u011f\u00fc, Frans\u0131z mutfa\u011f\u0131n\u0131n temel soslar\u0131ndan birinden gelir: un ve ya\u011f kavrularak haz\u0131rlanan meyaneyle koyula\u015ft\u0131r\u0131lm\u0131\u015f beyaz et suyuna dayanan bu sos, be\u015famel sosun yak\u0131n akrabas\u0131d\u0131r. \u00c7orbalar i\u00e7in kullan\u0131ld\u0131\u011f\u0131nda ise g\u00fcn\u00fcm\u00fczde \u00e7ok ince \u00e7ekilip kremayla yumu\u015fat\u0131lm\u0131\u015f bir haz\u0131rlama bi\u00e7imini ifade eder.\n\n\n\nMassachusetts\u2019te Do\u011fan Bir Kabak\n\n\n\nButternut, yak\u0131n d\u00f6nemde geli\u015ftirilmi\u015f bir kabak \u00e7e\u015fididir. Massachusetts\u2019in Stow kasabas\u0131ndan amat\u00f6r bitki \u0131slah\u00e7\u0131s\u0131 Charles Leggett, d\u00f6nemin iri kabaklar\u0131ndan daha k\u00fc\u00e7\u00fck ve haz\u0131rlamas\u0131 daha kolay bir kabak aray\u0131\u015f\u0131 s\u0131ras\u0131nda, 1944\u2019te bu \u00e7e\u015fidi elde etmi\u015ftir. P\u00fcr\u00fczs\u00fcz eti ve tatl\u0131 lezzeti nedeniyle ona tereya\u011f\u0131 ve f\u0131nd\u0131k anlam\u0131na gelen butternut ad\u0131n\u0131 vermi\u015ftir.\n\n\n\nHafta i\u00e7i i\u00e7in p\u00fcr\u00fczs\u00fcz k\u0131vaml\u0131 bir ba\u015fka \u00e7orba : k\u00f6zlenmi\u015f biber \u00e7orbas\u0131\n\n\n\nKabak \u00e7orbas\u0131n\u0131n Fransa\u2019daki ge\u00e7mi\u015fi ise \u00e7ok daha eskidir. La Varenne, 1651 tarihli Frans\u0131z A\u015f\u00e7\u0131 adl\u0131 kitab\u0131nda bile s\u00fctl\u00fc bir bal kaba\u011f\u0131 \u00e7orbas\u0131na yer verir. Butternut Avrupa pazarlar\u0131na ula\u015ft\u0131\u011f\u0131nda, bal kaba\u011f\u0131na g\u00f6re daha yo\u011fun, daha az sulu ve daha tatl\u0131 etiyle bu \u00e7orbalarda kendine yer bulmu\u015ftur.\n\n\n\nButternut Kaba\u011f\u0131 \u00c7orbas\u0131n\u0131n Temel Malzemeleri\n\n\n\n\n\n\n\n\u00c7orban\u0131n temelini yakla\u015f\u0131k 1,2 kg a\u011f\u0131rl\u0131\u011f\u0131nda bir butternut kaba\u011f\u0131 olu\u015fturur. Bu sonbahar sebzesinin turuncu, tatl\u0131 eti pi\u015ferken da\u011f\u0131l\u0131r. Orta boy bir patates, i\u00e7erdi\u011fi ni\u015fasta sayesinde un ya da ayr\u0131ca ni\u015fasta eklemeye gerek kalmadan \u00e7orbaya k\u0131vam verir. Sar\u0131 so\u011fan ve sar\u0131msak, renk almadan k\u0131s\u0131k ate\u015fte pi\u015firilerek lezzetin temelini olu\u015fturur; Asya mutfaklar\u0131ndaki \u00e7\u0131t\u0131r k\u0131zarm\u0131\u015f sar\u0131msaktan olduk\u00e7a farkl\u0131d\u0131r.\n\n\n\nSebzeler zeytinya\u011f\u0131nda \u00e7evrildikten sonra bir litre sebze suyunda pi\u015fer. Koyu k\u0131vaml\u0131 ek\u015fi krema \u00e7orbaya yumu\u015fakl\u0131k katar. Lezzetlendirmek i\u00e7in bir tutam muskat ve karabiber yeterlidir; tuz ise en son eklenir.\n\n\n\nSo\u011fuk ak\u015famlar\u0131n bir ba\u015fka klasi\u011fi : \u00fczeri f\u0131r\u0131nda k\u0131zart\u0131lm\u0131\u015f so\u011fan \u00e7orbas\u0131\n\n\n\nServis ederken \u00fczerine biraz ek\u015fi krema gezdirilir, kavrulmu\u015f kabak \u00e7ekirde\u011fi serpilir ve de\u011firmenden karabiber \u00e7ekilir. Butternut kaba\u011f\u0131n\u0131n kendi \u00e7ekirdekleri de i\u015f g\u00f6r\u00fcr : y\u0131kan\u0131p kurutulduktan sonra tavada 5 dakika kavrulur. Yan\u0131nda sar\u0131msak s\u00fcr\u00fclm\u00fc\u015f k\u0131zarm\u0131\u015f ekmek dilimleriyle ba\u015fl\u0131 ba\u015f\u0131na bir \u00f6\u011f\u00fcne d\u00f6n\u00fc\u015f\u00fcr.\n\n\n\nKadifemsi Bir \u00c7orba \u0130\u00e7in P\u00fcf Noktalar\u0131\n\n\n\nSo\u011fan ve sar\u0131msak, k\u0131s\u0131k ate\u015fte 3 dakika, renk almadan \u015feffafla\u015fana kadar terletilir. Ard\u0131ndan kabak ve patates k\u00fcpleri eklenir, sebze suyu ilave edilmeden \u00f6nce ya\u011fda 2 dakika \u00e7evrilir.\n\n\n\nKapa\u011f\u0131 kapal\u0131 olarak k\u0131s\u0131k ate\u015fte 25 dakika pi\u015firilir. \u00c7atal kabak k\u00fcplerine hi\u00e7 zorlanmadan giriyorsa kabak pi\u015fmi\u015f demektir.\n\n\n\nTatl\u0131da kabak, bal kabakl\u0131 turta olarak yeniden sofraya geliyor\n\n\n\nEk\u015fi krema, tencere ocaktan al\u0131nd\u0131ktan sonra, blenderdan ge\u00e7irmeden \u00f6nce eklenir. Blenderdan uzun s\u00fcre ge\u00e7irin : bu i\u015flem ne kadar uzun s\u00fcrerse \u00e7orba o kadar ipeksi olur. Sebze suyu zaten tuzlu oldu\u011fu i\u00e7in tuzu ancak bu a\u015famada, tad\u0131na bakt\u0131ktan sonra ekleyin.\n\n\n\n\n\n\tButternut Kaba\u011f\u0131 \u00c7orbas\u0131\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSebzelerin Haz\u0131rlanmas\u01311 butternut kaba\u011f\u0131 (yakla\u015f\u0131k 1.2 kg, tercihen organik)1 sar\u0131 so\u011fan2 di\u015f sar\u0131msak1 patates (orta boy (yakla\u015f\u0131k 150 g))Pi\u015firme2 yemek ka\u015f\u0131\u011f\u0131 zeytinya\u011f\u01311 L sebze suyu1 tutam muskat (rendelenmi\u015f)KarabiberP\u00fcr\u00fczs\u00fczle\u015ftirme ve Lezzetlendirme15 cl koyu k\u0131vaml\u0131 ek\u015fi kremaTuzSon Dokunu\u015flarKabak \u00e7ekirde\u011fi (kavrulmu\u015f)\t\n\t\n\t\tSebzelerin Haz\u0131rlanmas\u0131Butternut kaba\u011f\u0131n\u0131 sebze soyaca\u011f\u0131yla soyun: kabu\u011fu uzun s\u00fcre k\u0131s\u0131k ate\u015fte pi\u015fse bile sert kal\u0131r.\u0130kiye kesin ve \u00e7ekirdeklerini ka\u015f\u0131kla \u00e7\u0131kar\u0131n.Kaba\u011f\u0131n etli k\u0131sm\u0131n\u0131 2 ila 3 cm boyutunda k\u00fcpler halinde do\u011fray\u0131n.So\u011fan\u0131 ve sar\u0131msa\u011f\u0131 soyup ince ince do\u011fray\u0131n.Patatesi soyup par\u00e7alara ay\u0131r\u0131n.Pi\u015firmeZeytinya\u011f\u0131n\u0131 b\u00fcy\u00fck bir tencerede k\u0131s\u0131k ate\u015fte \u0131s\u0131t\u0131n.So\u011fan\u0131 ve sar\u0131msa\u011f\u0131 renk almalar\u0131na izin vermeden, \u015feffafla\u015fana kadar 3 dakika yumu\u015fat\u0131n.K\u00fcp do\u011franm\u0131\u015f butternut kaba\u011f\u0131n\u0131 ve patatesi ekleyin.Her taraflar\u0131n\u0131n ya\u011fla kaplanmas\u0131 i\u00e7in 2 dakika kar\u0131\u015ft\u0131r\u0131n.Sebze suyunu ekleyin.Rendelenmi\u015f muskat\u0131 ve karabiberi ekleyin, bu a\u015famada tuz koymay\u0131n.Kaynamaya b\u0131rak\u0131n, ard\u0131ndan ate\u015fi k\u0131s\u0131n, kapa\u011f\u0131 kapat\u0131n ve kabak k\u00fcpleri yumu\u015fay\u0131p \u00e7atal kolayca batana kadar 25 dakika k\u0131s\u0131k ate\u015fte pi\u015firin.P\u00fcr\u00fczs\u00fczle\u015ftirme ve LezzetlendirmeTencereyi ocaktan al\u0131n.Ek\u015fi kreman\u0131n k\u0131vam\u0131n\u0131 korumak i\u00e7in tencereyi ocaktan ald\u0131ktan sonra ekleyin.Tamamen p\u00fcr\u00fczs\u00fcz ve kadifemsi bir k\u0131vam elde edene kadar el blenderi veya s\u00fcrahili blender ile iyice ezin: ne kadar uzun s\u00fcre \u00e7ekerseniz \u00e7orba o kadar ipeksi olur.Tad\u0131na bak\u0131n, ard\u0131ndan damak zevkinize g\u00f6re tuz ekleyin ve gerekirse karabiberini ayarlay\u0131n: \u00e7orbaya yaln\u0131zca bu a\u015famada tuz eklenir.Son Dokunu\u015flar\u0130yice \u0131s\u0131t\u0131lm\u0131\u015f kaselere payla\u015ft\u0131r\u0131n.\u00dczerine ince bir \u015ferit halinde ek\u015fi krema gezdirin.Kavrulmu\u015f kabak \u00e7ekirde\u011fi serpin.Karabiber de\u011firmenini bir tur \u00e7evirerek \u00fczerine karabiber \u00f6\u011f\u00fct\u00fcn.S\u0131cac\u0131k servis edin.Tam bir \u00f6\u011f\u00fcn i\u00e7in yan\u0131nda sar\u0131msak s\u00fcr\u00fclm\u00fc\u015f k\u0131zarm\u0131\u015f ekmek dilimleri sunun.\t\n\t\n\t\tBu tarif, Frans\u0131z mutfa\u011f\u0131n\u0131n klasik kadifemsi \u00e7orba y\u00f6ntemini izler: so\u011fan ve sar\u0131msak renk almadan k\u0131s\u0131k ate\u015fte yumu\u015fat\u0131l\u0131r, kabak ve patates sulu pi\u015firme a\u015famas\u0131ndan \u00f6nce ya\u011fla kaplan\u0131r ve ek\u015fi krema tencere ocaktan al\u0131nd\u0131ktan sonra eklenir. Muskat ve kabak \u00e7ekirde\u011fi, butternut kaba\u011f\u0131na geleneksel olarak yap\u0131lan son dokunu\u015flard\u0131r.\nKremams\u0131 k\u0131vam \u00fc\u00e7 noktaya ba\u011fl\u0131d\u0131r. Patatesin ni\u015fastas\u0131, fazladan ya\u011f eklemeye gerek kalmadan \u00e7orbay\u0131 do\u011fal olarak koyula\u015ft\u0131r\u0131r. Blenderden ge\u00e7irme s\u00fcresi de \u00f6nemlidir: s\u00fcre uzad\u0131k\u00e7a k\u0131vam daha ipeksi ve hafif olur. Son olarak, krema her zaman tencere ocaktan al\u0131nd\u0131ktan sonra eklenir.\nTuzu yaln\u0131zca en son, \u00e7orbay\u0131 blenderden ge\u00e7irdikten sonra ekleyin. Sebze suyu zaten tuz i\u00e7erir ve k\u0131s\u0131k ate\u015fte pi\u015ferken suyu azald\u0131\u011f\u0131 i\u00e7in, tuzu erken eklerseniz \u00e7orba fazla tuzlu olabilir.\nMuskat\u0131n aromas\u0131 g\u00fc\u00e7l\u00fcd\u00fcr, az miktarda kullan\u0131n. Sebze suyu i\u00e7in ev yap\u0131m\u0131 olan\u0131 veya kaliteli bir sebze bulyon k\u00fcp\u00fcn\u00fc tercih edin ve lezzetlerin seyrelmemesi i\u00e7in sebzelerin tam \u00fczerini \u00f6rtecek kadar ekleyin.\nKaba\u011f\u0131n \u00e7ekirdeklerini atmay\u0131n. Suyla durulay\u0131n, iyice kurulay\u0131n, ard\u0131ndan biraz zeytinya\u011f\u0131, tuz ve az miktarda t\u00fcts\u00fclenmi\u015f toz k\u0131rm\u0131z\u0131 biberle tavada 5 dakika kavurun.\nButternut kaba\u011f\u0131n\u0131n kabu\u011fu uzun s\u00fcre k\u0131s\u0131k ate\u015fte pi\u015fse bile sert kal\u0131r, bu nedenle soyulmas\u0131 gerekir. Soymakta zorlan\u0131rsan\u0131z kaba\u011f\u0131 b\u00fct\u00fcn halde mikrodalga f\u0131r\u0131nda d\u00fc\u015f\u00fck g\u00fc\u00e7te 5 ila 7 dakika \u0131s\u0131t\u0131n. Bir ba\u015fka se\u00e7enek de kaba\u011f\u0131 ikiye b\u00f6l\u00fcp 180\u00b0C f\u0131r\u0131nda 40 ila 50 dakika pi\u015firdikten sonra etli k\u0131sm\u0131n\u0131 ka\u015f\u0131kla \u00e7\u0131karmakt\u0131r.\nDaha yo\u011fun bir lezzet i\u00e7in butternut kaba\u011f\u0131 k\u00fcplerini sebze suyuna eklemeden \u00f6nce 200\u00b0C f\u0131r\u0131nda 25 dakika f\u0131r\u0131nlayabilirsiniz.\n\u00c7orba, hava ge\u00e7irmez bir kapta buzdolab\u0131nda kremal\u0131 olarak 3 ila 4 g\u00fcn, kremas\u0131z olarak 5 ila 7 g\u00fcn saklanabilir. Kremas\u0131z olarak dondurucuda 3 ila 6 ay saklanabilir: kremay\u0131 \u00e7orbay\u0131 k\u0131s\u0131k ate\u015fte kar\u0131\u015ft\u0131rarak yeniden \u0131s\u0131t\u0131rken ekleyin.\n\t\n\t\n\t\tSoupes et bouillonsFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=193152"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/193152\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/192930"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=193152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=193152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=193152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}