Enjoy this traditional Greek soup recipe with your next meal!

Ingredients:

1 lb leeks
2 carrots
1 bunch celery
1/2 cup olive oil
Salt
Pepper
**Egg and lemon sauce

Preparation:

Peel and wash the vegetables. Cut the leeks and carrots into small pieces and chop the celery fine. Heat the oil in a pot, saute the vegetables lightly, cover them with water and add the salt and pepper. Simmer until the vegetables are tender. Prepare the egg and lemon sauce and serve the soup hot.

**Egg and Lemon Sauce Preparation:

1-2 cups soup broth
2 eggs
Juices of 1 lemon
A little flour

Mix the flour with the lemon juice. Beat the eggs in a bowl with the flour and lemon juice. Add the broth, beating continually. Pour the egg and lemon sauce into the pot of soup or food and stir.

Note – Remove the pot from the heat before adding the egg and lemon sauce. If a thinner sauce is desired, you may omit the flour.

Serves 4 to 6

Enjoy!

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Ever since the time of the ancient Greeks, fishermen have been making this soup with leftover fish from their catch. Said to be the humble predecessor of bouillabaisse, it almost certainly traveled to Marseilles when the ancient Greeks colonized the south of France. Optional extras may include tomatoes, lemon zest, saffron stale bread and rice. Enjoy this traditional Greek Fish Soup recipe!

Ingredients:

6 shallots or baby onions, peeled and halved
4 large potatoes, peeled and roughly chopped
3 carrots, peeled and sliced
1 zucchini, trimmed and roughly chopped
1 stalk celery with the tops, sliced and chopped
3 tbsp finely chopped flat-leaf parsley
2 lb selection of firm fish like scorpion fish, rock cod, snapper, monkfish, mullet, bream
Salt
Freshly ground black pepper
Juice of 1 1/2 lemons

Preparation:

Place the vegetables and parsley in a large saucepan. Cover with water and boil over medium heat for 10 minutes. Meanwhile, clean and gut the fish. If small leave whole, otherwise cut into fillets. Place the fish carefully on top of the vegetables, reduce the heat and cook for another 10 to 15 minutes until the fish and vegetables are cooked.

Carefully remove the fish and vegetables and set aside. Strain the stock and return it to the pot. De-bone the fish and remove the heads. Return the de-boned fish and vegetables back into the strained stock, and season with salt and pepper. Bring back to a boil, then simmer for 5 to 10 minutes.

Place fish and vegetables in soup bowls and pour the broth over. Squeeze lemon juice into each bowl and serve with toasted bread.

Serves 4 to 6

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In Greece, tahini (sesame seed paste) is frequently eaten during the Lenten fast. It is mainly used in soups, pies and dips. Tahinosoupa (a soup made with tahini) is traditionally eaten on Holy Friday.Traditional foods eaten on Holy Friday. Enjoy this authentic Greek recipe!

Ingredients:

4 cups water
3 tbsp long-grain white rice
1/2 cup tahini
Juice of 2 lemons
Salt
Freshly ground black pepper

Preparation:

Bring the 4 cups of water to a boil in a saucepan. Add the rice and simmer for about 15-20 minutes or until tender. In a small bowl, beat the tahini, lemon juice and 3 tbsp of cold water together. Add this mixture to the tice, stir well and simmer for about 5 minutes more. Season with salt and pepper and serve.

Serves 4 to 6

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Chickpeas with orzo, pasta or rice are a favorite combination throughout the Mediterranean. In Greece, they are usually cooked simply with one vegetable, herd or spice added, such as spinach, garlic, rosemary or hot peppers.

Ingredients:

2 1/4 cups dried chickpeas
2 tbsp olive oil
1 cup orzo
1 tbsp fresh rosemary
Salt
Freshly ground black pepper

Preparation:

Cover the chickpeas with cold water in a bowl and soak for at least 1 hour or overnight. Drain and place in a saucepan. Cover with cold water, add the olive oil and bring to a boil. Then simmer for 1 1/2 hours or until tender. Add the orzo and rosemary and cook for about 10 to 15 minutes or until the orzo is al dente. Season to taste with salt and pepper, adding a little more water if the mixture is too thick, and serve.

Serves 4 to 6

Enjoy this classic Greek soup recipe!

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This classic Greek vegetarian soup recipe is simple to make. Served with plenty of crusty bread, it makes a perfect dish for a large impromptu party!

Ingredients:

1 lb dried white beans
1 large yellow onion, peeled and roughly chopped
3 carrots, peeled and sliced
3 sticks celery, strings removed and sliced
3 ripe tomatoes, peeled, seeded and roughly chopped (or 1 15oz can peeled tomatoes)
2 tbsp tomato paste
5 tbsp olive oil
2 bay leaves
Handful of fresh flat-leaf parsley leaves
Salt
Freshly ground black pepper

Preparation:

Drain the beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon. Add all the other ingredients except the seasonings, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle onto bowls.

Serves 6 to 8

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