Recipes
Tomato Soup with Trahana
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by Diane Kochilas Ingredients 6-8 servings 1/2 cup extra virgin Greek olive oil 2 large onions, peeled and finely chopped 450 ml. Santorini or other canned Greek tomatoes 1 cup sour trahana 1 cup dry white wine 2 litres (2 quarts) vegetable or chicken stock 3 whole thyme or oregano sprigs Salt and freshly ground black pepper to taste 1-2 teaspoons sugar Fresh mint for garnish 1 cup crumbled feta cheese, katiki Domokou, kopanisti or strained yogurt Preparation 1. In a large, wide pot, heat the olive oil and wilt the onion over medium heat. Add the trahana and toss to coat in the oil and to brown very lightly. Pour in the wine. As soon as it evaporates, add the tomatoes and stock. Add the thyme or oregano sprigs. Simmer over low heat for about 35 to 40 minutes, until the soup is creamy and dense. Add more stock or water if necessary to keep the consistency liquid and soup-like. Season to taste with salt, pepper and sugar. Remove and discard herb sprigs. 2. Ladle into individual bowls and garnish with either one of the Greek cheeses or a spoonful of yogurt. Drizzle, if desired, with a little raw olive oil and serve. |
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