January 6th, 2008 by Antonis
Fasolada - Greek Bean Soup
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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Category: Authentic Greek recipes, Easy Greek Recipes, Greek Soup Recipes, Soups, Vegetables |
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July 12th, 2007 by Antonis
Greek Bean Soup
This classic Greek vegetarian soup is simple to make. Served with plenty of crusty bread, it makes a perfect dish for a large imprompu party.
Greek - Fasolada
Ingredients:
1 lb dried white beans
1 large yellow onion, peeled and chopped
3 carrots, peeled and sliced
3 sticks celery, strings removed and sliced
3 ripe tomatoes, peeled, seeded and chopped
(or 1 15 oz 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 ingresients except the seasonings, and simmer for 1 1/2 hours or until tender. Allow to cool slightly, season with salt and pepper, and ladle into bowls.
Servings: 6 - 8
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Category: Greek Recipes, Soups |
No Comments »
May 14th, 2007 by Antonis
Yiouvarlakia - Meatball Soup with Egg-Lemon Sauce
Greek: γιουβαρλάκια με αυγολέμονο
This is a classic Greek soup, made with avgolemono sauce, a mix of eggs and lemon juice. It’s easy to make and very delicious!
Ingredients:
2 pounds ground meat, lamb, or beef
1 medium onion - grated
1/4 cup rice
chopped mint
salt and pepper
Parsley - finely chopped
Meat Stock
1/2 cup olive oil
2 eggs
Egg-Lemon Sauce:
2 eggs
Juice from 3-4 lemons
Preparation:
Combine meat, onion, rice, mint, 2 eggs, parsley, salt an pepper to form tiny, marble-sized meatballs. Bring water and olive oil to a boil. Add meatballs and rice. Cover and let simmer for 30 minutes. In mixing bowl, beat 2 eggs, and slowly add lemon juice while beating until blended. Pour mixture into soup and stir well. Seaon to taste with salt and pepper if needed. Remove from heat and let sit for 15 minutes before serving.
Serves: 4-6
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Category: Greek Recipes, Soups |
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May 10th, 2007 by Antonis
Avgolemono Soup
“The Famous & Delicious Greek Lemon Soup”
Ingredients:
8 cups chicken broth
3 medium eggs
1/2 cup rice
Juice from two lemons
Salt
Preparation:
1. Bring chicken broth to a boil. Salt to taste
2. Add rice, cover, and simmer for 20 minutes
3. Remove from fire
4. In a blender, beat the three eggs, slowly add the lemon juice to the eggs
5. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup
6. When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice
7. Stir well over heat, but do not allow to boil
Serves 6
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Category: Greek Recipes, Soups |
3 Comments »
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