Cennet Çorbası

Melt the first measure of butter in a pot and add the maize flour. Stir, and cook for 3 minutes.

If you are unable to source fine maize flour or yellow cornmeal flour, you can use polenta that has firstly been ground finely in a coffee grinder.

Peel the vegetables and roughly cut them into pieces.

Add to the butter and cook for 1 minute.

Add the stock and the salt and pepper. Put the lid on the pot and simmer until the vegetables are soft, approximately 20 minutes.

Remove from the heat and blend well with a hand blender until it is smooth and there are no lumps.

Put the second measure of butter and the Aleppo Pepper into a small bowl and microwave in 10 second bursts until the butter has melted or put into a little pot and melt together.

Serve the soup and drizzle some of the butter/pepper mixture over the top.

This is a light soup and therefore it is perfect as an appetiser.

The litteral translation for this soup is 'Paradise Soup.'