Soups

Due to the alignment of the excise duty on heating oil with that of diesel or of oil for other uses, the price for heating our houses, this winter, will increase by 40%.  Naturally, we are deeply concerned and searching for alternative, cheaper, heating methods.

A temporary heating method is a bowl of piping hot soup. Try the recipes given below.

FISH AND PRAWN SOUP FROM NOTHERN GREECE

                                        

          Saffron filaments are the dried stigmas of the saffron flower CROCUS SATIVUS LINNEAUS, the most expensive spice in the world.  It has a distinctive aroma and taste, and is much appreciated by culinary experts, and by most of us.   It is also a medicinal herb, helpful for relieving tension and stomach ailments.

          Archaeological excavations, in Crete and Santorini, brought frescoes to light, depicting saffron flowers.   One fresco, in particular, the famous “Saffron Gatherer”, depicts a monkey smiling amongst the lilies!   Kozani, in nothern Greece, produces one of the highest quality saffron in the world, so do use it, whenever possible.

1½ kg (3 lb) fish (bass, cod, hake, snapper), cleaned, and filleted

500 g (1 lb) prawns, peeled and de-veined

Salt and pepper to taste

1-2 tbsp lemon juice or more, according to taste

2 tbsp olive oil

2 large onions, sliced

1 garlic clove

2 carrots, chopped

2 leeks (white parts only), sliced

2 small potatoes, cubed

2 stalks celery, trimmed and sliced

1 fennel bulb, trimmed and cut into chunks

5-7 saffron threads soaked in ¼ cup water

1 1/2   litres (6 cups) unsalted fish stock made out of the heads and bones of the fish and the heads and shells of the prawns

1/8 tsp Cayenne pepper, optional

2 tbsp ouzo or ½ cup dry white wine

            Slightly salt the fish and toss the prawns with a little lemon juice and marinate for about 15-30 minutes.

           Meanwhile sauté the vegetables in the olive oil, in a large saucepan, add the fish stock and cook until tender.  Place the vegetables and stock into a large bowl, and blend the vegetables and stock with a rod blender and sieve them back into the saucepan.  Add the saffron and ouzo or wine and bring to the boil and simmer for 5 minutes. Taste and add salt sparingly and freshly grated black pepper.

           Pat the fish dry with kitchen paper, place it in the fish-vegetable stock and cook very gently for10-12 minutes.    Then add the prawns and simmer 4-5 minutes more.   Taste and add salt, if necessary, pepper and Cayenne pepper, if using.  You might have to add a little hot water, if the soup is too thick.  

          Serve the fish, prawns and soup, in large soup bowls, sprinkled with garlicky croutons.

(Serves 6-8)

                                        

ATHINA’S PUMPKIN SOUP

                                                       

                                               

            Our niece, Athena Rizos is a talented painter, a wonderful mother and an excellent cook.    This is a recipe she gave me, years ago, for a very tasty pumpkin soup, my family’s favourite.

1 kg (2 lb) pumpkin, peeled and cleaned from seeds and fibres, cut into chunks

2 large leeks, white parts only, sliced

1 onion, chopped

2 large potatoes cut into chunks

1 ½ litre (6 cups) chicken stock (or half milk, half stock)

100 g (3  1/3  oz) kasseri or Gouda, grated

2 tbsp San Mihalis or Parmesan, grated

1 tsp freshly grated nutmeg

Salt and pepper to taste

1 liqueur glass good brandy (optional)

125 ml (½ cup) or more thick yoghurt or cream

3-4 tbsp chopped parsley, optional

          Place the vegetables in a large saucepan with sufficient water to just cover, and cook until tender.   Then set aside to cool and blend. 

          Return the pumpkin puree to the saucepan, add the stock (or stock and milk), and sprinkle with freshly ground pepper and a little nutmeg.   Simmer gently until the soup thickens.  Stir in the cheese, taste and adjust seasoning with salt, pepper and nutmeg, if necessary.  Bring again to the boiling point and pour in the brandy, if using.  Simmer the soup for a minute or two, taste once more and adjust, if necessary.  Serve in soup bowls, with a teaspoon of cream or thick yoghurt in the centre, sprinkled with chopped parsley.   For a party you could serve the soup in a pumpkin shell, instead of a tureen.

(Serves 6-8)

                                           

    ASPARAGUS SOUP

                                                   

          Greek asparagus are of an excellent quality.  You can use either the white or the green variety, for preparing this soup.

500 g (1 lb) fresh asparagus

1 clove garlic

1 onion, chopped

1½ litre (6 cups) chicken stock or more, if necessary

2 tbsp butter

2 tbsp all-purpose flour

1 bay leaf

250 ml (1 cup) hot milk

Salt and white pepper

 250 ml (1 cup) whipped cream, low fat if preferred, optional  

1 ½ tbsp parsley, finely chopped

         Cut off the asparagus tips and set aside. Chop the tender part of the stalks and reserve.  Also chop and reserve the tough parts.

          Bring the chicken stock to a boil and add 6-8 asparagus tips and simmer for 5-7 minutes, remove with a slotted spoon and reserve.  Add the chopped, tough stalks to the stock and cook for 25 minutes.  Remove the stalks and discard.

           Add the remaining asparagus (tips and the tender stalks), onion and garlic to the stock, simmer for about 20 minutes or until the vegetables are tender, and set aside to cool.   Blend the vegetables and stock and sieve.  Return the soup to the saucepan and keep hot.   

           Melt the butter and stir in the flour, pepper and bay leaf, and cook gently for 2-3 minutes.  Add milk to the roux and cook, whisking constantly, until the mixture thickens.  Discard the bay leaf.  Mix the sauce with a cup of warm soup and sieve back into the saucepan and stir.  Correct the seasoning with salt and freshly ground white pepper, if necessary. Then add the cream, if using, and heat without boiling.

Serve decorated with chopped parsley and the reserved asparagus tips.

 (Serves 6)

                                              

 EGG AND LEMON SOUP

                                                     

         

          Avgolemono, a typically Greek soup, is prepared according to taste.  For a smooth and creamy soup use beaten egg yolks only, if a frothy texture is preferred, use whole eggs, yolks and whites whipped separately.

2 litres (8 cups) tasty chicken, meat or fish stock

6 level tbsp short grain rice

3 egg yolks or

2 eggs, separated, whites whipped into soft peaks

1 lemon, juice only

Salt and pepper to taste

           Bring the stock to the boil, stir in the rice, lower the heat and simmer until the rice is soft. (15-20 minutes).  Remove the saucepan from the heat.

            Beat the egg yolks and, if whole eggs are used, fold in the whites and add the lemon juice.  Very slowly pour 1½ - 2 cups hot stock into the egg mixture, beating constantly, and pour, slowly, back into the saucepan and swirl.  Return the saucepan to low heat and keep stirring.  Don’t let the soup boil!  Taste and add more salt, freshly ground pepper and lemon juice, if necessary.

(Serves 6)

                                           

BEAN SOUP

                                                      

          This is the Greek national soup.  Accompanied with feta, a salad and brown bread it is, nutritionally, a perfectly balanced meal.   

500 g (1 lb) white haricot or cannelloni beans, soaked overnight in cold water

125 ml (½ cup) olive oil, (add it after the beans are cooked, if preferred)

1 onion, grated

2 carrots, cubed

4 celery stalks, trimmed and thinly sliced

2 medium-sized potatoes, peeled, and cubed

3 medium-sized tomatoes, peeled, deseeded and chopped, or

2 tsp tomato paste, or

One 400 g (13 oz +) tin thick tomato juice

2 tsp salt, or according to taste

¼ tsp Cayenne pepper (optional) or

1 small red chilli pepper (optional)

Freshly ground black pepper to taste

A little extra olive oil

         Strain the beans into a large saucepan, cover with cold water, bring to the boil and cook for 5 minutes and strain once more.  Cover the beans with hot water and boil until almost cooked.

         Sauté the carrots, celery and potatoes in a little olive oil for about 2-3 minutes.  Add the onions and a little salt and cook, stirring until the onions change colour, and pour the vegetables into the saucepan with the beans.    Add the tomatoes or tomato paste or juice, salt, pepper, Cayenne pepper or chilli, if using, and the remaining olive oil.  Simmer for 30 minutes more or until the beans and vegetables are tender, adding a little boiling water if necessary.   Taste the soup and adjust.   Serve sprinkled with freshly ground black pepper and drizzled with a little extra olive oil.

(Serves 4-6)

                                           BROCCOLI SOUP                                                 

          This is a lovely, creamy soup.  

1 kg (2 lb) broccoli, divided in florets, stalks reserved

1 ½ litre (6 cups) chicken stock

1 herb bouquet (1 bay leaf, 3 sprigs parsley, 1 sprig of thyme)

1 medium onion, chopped, or

3 spring onions, chopped, including the green parts

2 tbsp butter

2 tbsp flour

A pinch freshly grated nutmeg

Salt and pepper

125 ml (½ cup) thick yoghurt or cream

           Boil the reserved broccoli stalks with the herb bouquet, in the chicken stock until soft.   Remove the stalks and set aside.   Add the broccoli florets to the stock and simmer gently for 10-15 minutes.   Remove the florets and set aside, and discard the bouquet.

           Sauté the onions in butter, until soft, sprinkle with flour and cook, stirring for 2-3 minutes;  then add 1-2 cups stock and simmer, stirring, until the sauce thickens.   Return all the broccoli parts to the stock (reserving 6-8 small florets).   Add the sauce, sprinkle with nutmeg and simmer 5-7 minutes more.

          Then cool, blend and sieve the soup.   Taste and add salt if necessary, and sprinkle with freshly ground black pepper.  Re-heat the soup thoroughly.   Serve in bowls, with a spoonful of cream or yoghurt in the centre and a broccoli floret on top.

(Serves 6-8)

                               

                                        

 CHICK PEA SOUP

      

        Chick Pea Soup cooked with olive oil, onion and rosemary is a good example of the healthy and very tasty “ Pour Cuisine”.

500 g (1 lb) chick peas, skinned if possible, and soaked overnight in cold water

2 tbsp baking soda, (if chick peas are not skinned)

2 medium onions, chopped

1 sprig rosemary

120 ml (½ cup) olive oil

1 lemon, juice only

1-2 tsp all purpose flour

          If the chick peas are not skinned strain them well, stir in the baking soda and set aside for 1 hour.   Fold them in a towel and rub them, few at a time, to remove the skin. Wash them thoroughly and strain.   Cover the chick peas with boiling water cook for 5 minutes and strain again.  Cover them once more with boiling water, skim thorouly, add the onion and the rosemary sprig and simmer until tender.  Discard the rosemary and add salt, olive oil, and some boiling water if necessary, and bring to the boil once more.

        Stir the lemon juice and flour with 150 ml (½ cup) water and sieve into the simmering chick peas.   Stir and cook 3-5 minutes more in order to thicken the soup.  Taste for seasoning and add salt and lemon juice, if necessary.  Serve sprinkled with olive oil and freshly ground black pepper.

(Serves 6)

                     

                

  POTATO AND COURGETTE SOUP FROM SANTORINI

                                   

        

          This is a lovely recipe given to me by June Marinos, a dear friend who has written many successful cookery books.  

4 medium-sized courgettes, cubed

2 medium-sized potatoes, peeled and cubed

2 tender celery stalks, trimmed and thinly sliced

1 onion, coarsely grated

1 sprig dill

1 tbsp butter or olive oil

1 litre (4 cups) hot water or chicken stock

50 g (1/2 cup) kephalotyri or pecorino or Parmesan, grated

2 egg yolks

Salt and freshly ground black pepper

          Sauté the courgettes, potatoes, celery and onion in butter or olive oil for 5 minutes, then add the hot water or stock and dill and cook until the vegetables are tender. If you use water add salt according to taste.   Remove the saucepan from the heat and discard the dill.

          Beat the egg yolks with the cheese. Dribble about 1½ cup hot cooking liquid into the eggs, beating vigorously. Pour the mixture slowly back into the saucepan and swirl. Return to the fire and keep stirring. Don’t let it boil.  Taste and add a little salt, if necessary and serve sprinkled with freshly ground black pepper.