14 oz (400 grams) uncooked (dry) chickpeas
½ cup olive oil
1 onion, finely chopped
1 carrot, diced
1-2 celery stalks, finely diced
1 potato, diced
4 garlic cloves, grated
2 bay leaves
1-2 tablespoons dried thyme or oregano
Salt and black pepper
Pinch of crushed red pepper flakes
8 cups vegetable broth or water
Juice of 1-2 lemons
Garnish: finely chopped fresh parsley
Soak the chickpeas in water overnight.
Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes.
Add grated garlic and warm through about 30 seconds.
Strain the chickpeas and add to the pot along with the salt, pepper, seasonings, and water. Bring to a boil and reduce the heat to low.
Skim any foam that comes to the top in the first 20-30 minutes of cooking.
Cover the pot and simmer for 1 and ½-2 hours or until the chickpeas and tender.
Taste and adjust seasoning if needed. Mash some of the potatoes and chickpeas with the back of a spatula. This will thicken the soup slightly.
Remove from the heat and add the lemon juice and chopped parsley.
Serve with toasted bread and olives. Enjoy!
Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months.
Note: This soup can be made with a tomato base by adding 24 ounces of crushed tomatoes at the time of adding the chickpeas to the pot. Leave out the lemon juice at the end.
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2 ½ -3 pounds white fish (red snapper, cod, monkfish…) scaled, and intestines removed
7-8 cups water
2 potatoes cubed
1 small onion, chopped
2 carrots, chopped
2 celery stalks, chopped
10-15 black peppercorns
1/4 cup olive oil
Salt, to taste
½ cup rice
For the Egg-Lemon Sauce:
In a large pot, place the water, vegetables, fish, olive oil, peppercorns, and 1 teaspoon salt and bring to a boil. Reduce to a simmer and cover with the lid. Simmer for 20 minutes.
Using a slotted spoon, carefully transfer the cooked vegetables and fish onto a platter.
Strain the broth through a strainer to catch any fishbones. Rinse the pot.
Transfer the strained broth back into the pot and add the rice with half a teaspoon of salt. Bring to a boil. Cover the pot and reduce to a simmer and cook for 15 minutes or until the rice is fully cooked.
Carefully remove the bones and skin from the fish and discard them. Cut the fish into chunks and set aside in a bowl. Check the vegetables and remove any fish bones or skin from them.
To make the egg-lemon sauce, combine all of the ingredients in a small mixing bowl and whisk together until smooth. Add 1-2 cups of the hot soup broth to the lemon sauce and whisk well.
Add the fish chunks and as many of the cooked vegetables that you want back into the pot along with the egg-lemon sauce. Cook through over medium heat 3-4 minutes. The soup will continue to thicken as it sits.
Taste and adjust seasoning to suit your taste. Add more lemon juice if desired. Serve immediately with some toasted bread. Enjoy!
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3-4 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery ribs, chopped
4-6 garlic cloves, grated
2 small potatoes, diced
2 (15 ounces) can white beans, cannellini or great northern beans
6 cups chicken or vegetable broth
2 roasted red peppers, diced
12 ounces artichoke hearts, jarred (optional)
Salt and pepper to taste
Pinch crushed red pepper flakes
1 teaspoon dried oregano
For the Avgolemono Sauce:
Optional garnish: pesto sauce
In a large pot or Dutch oven over medium heat, cook olive oil along with onion, celery, and carrot until soft. About 5 minutes. Add garlic and heat through a few seconds.
Add potatoes, artichoke hearts, beans, rosemary sprig, and season with salt, pepper, and red pepper flakes. Pour vegetable broth over top and bring to a boil. Reduce to a simmer and cook until the vegetables are tender. About 15 minutes.
Remove rosemary sprig and discard. Add chopped roasted red peppers and taste. Add salt if needed.
Combine all of the avgolemono ingredients in a bowl and whisk until smooth. Add about 1 cup of the hot soup into the egg-lemon mixture to temper it and whisk well to combine. Add the sauce to the soup and cook over medium heat 2-3 minutes or until thickened. If the soup thickens too much add some more broth. About 1-2 cups.
Serve with some Kefalotiri/Parmesan Puff Pastry twists and pesto sauce.
This tomato soup is full of flavor and pairs beautifully with a Grilled Cheese Croissant. Recipe will be below the soup.
2 pounds Roma (plum) tomatoes, about 16 tomatoes
2 small onions, peeled and quartered
5-6 garlic cloves
1/3 cup olive oil
salt and freshly ground black pepper, to taste
2 tablespoons dried basil
pinch of crushed red pepper flakes
1/4 cup tomato paste
3/4 cup heavy whipping cream
1 quart water or vegetable broth
fresh basil for garnish
Preheat the oven to 450 degrees Fahrenheit, 230 degrees Celsius.
Wash and dry the tomatoes. Cut them into 4 pieces each and place in a tray.
Add the quartered onions to the pan.
Drizzle olive oil over the vegetables.
Season with salt, pepper, and dried basil. Toss to coat.
Roast for 45 minutes to an hour or until the vegetables at the edges of the pan are caramelized.
Puree the roasted vegetables with the water and tomato paste in 2-3 batches until smooth.
Place the puree in a pot and bring to a boil.
Add some more liquid to thin to your desired consistency.
Season with more salt and pepper if needed.
Pour the heave whipping cream in and stir.
Garnish with fresh basil or with more dried basil.
For the Grilled Cheese Croissant:
1/2 cup shredded mozzarella cheese or gouda
2 tablespoons crumbled feta cheese
1 teaspoon dried basil or oregano
Preheat the oven to 350 degrees Fahrenheit, 175 degrees Celsius.
Slice the croissant in half to separate the top and bottom.
Place the cheeses and dried basil on the bottom part of croissant slice. Place the croissant top over the cheese.
Bake the croissant on a tray lined with parchment paper for 5-6 minutes or until the croissant is toasted and cheese is melted.
Makes about 16 cups:
3 potatoes, washed and scrubbed well
3 carrots, washed and scrubbed well
4 celery stalks
1 bunch parsley
1 onion, peeled
4 garlic cloves, peeled
4 quarts of water
¼ teaspoon turmeric powder
Salt and freshly ground pepper, to taste
Place all of the veggies, salt, pepper, and turmeric in a stock pot. Bring to a boil.
Simmer with the lid on the pot for 30-40 minutes, until the vegetables are tender.
Strain the vegetables and adjust seasoning if needed.
14 cups homemade chicken stock
About 4 cups (or less) shredded cooked chicken
8 egg yolks
½ - ¾ cup fresh lemon juice
3 tablespoons corn starch
3 tablespoons olive oil
¾ cup uncooked orzo pasta
1 teaspoon salt, or to taste
½ teaspoon dried dill
Bring chicken stock and shredded chicken to a boil.
Add the orzo and 1 teaspoon of salt and boil for about 6 minutes. The orzo will be par cooked.
Prepare the egg lemon mixture by combining the egg yolks, corn starch, lemon juice, and olive oil in a boil. Whisk them together until smooth and the cornstarch dissolves.
Once the stock boils, add one cup of the hot liquid into the egg-lemon mixture to temper it. This will prevent the eggs from scrambling. Add 1-2 more cups of hot stock while whisking to incorporate.
Add the tempered egg lemon mixture back into the pot and cook over medium heat about 4 minutes until the soup thickens. Continue to mix it.
Add the dried dill and stir.
Nothing comes close to the comforting flavor of homemade chicken stock. Yes, the boxed variety is readily available and is great to keep in your pantry, but homemade is definitely the best!
It is a labor of love so, take out the biggest stock pot you have, or 2 and make enough for the freezer.
Here's what you will need:
1 whole chicken (about 3 pounds), washed
about 16 cups cold water
1 onion, halved
2 celery ribs
6 cloves garlic
2 or more teaspoons salt
1 teaspoon dry oregano
1/4 teaspoon turmeric powder
Place everything in the stock pot and bring to a boil.
Reduce to a low simmer and cover. Simmer for 2 hours.
Remove chicken from pot and. Take all of the meat off of the bones and set aside.
Place the bones back in the pot. Remove the veggies from pot add 3-4 cups more water. Simmer the bones between 3-6 hours. The longer the better. This will release the marrow and make it more flavorful.
Remove from heat and pass through strainer.
Once cooled, skim fat from top and package in freezer safe containers or make your favorite chicken soup.
1 pound dry lentils
2 carrots, peeled and diced
1 onion, diced
6 garlic cloves, chopped
¼ cup olive oil
15 ounces canned, pureed tomatoes
Salt and freshly ground pepper to taste
¼ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Fresh chopped parsley for garnish
Optional: feta cheese and toasted bread
Place the onions, garlic, carrots, and olive oil in a large pot. Cook for 15 minutes over medium heat until vegetables are tender.
Rinse the lentils with cool water until the water runs clear.
Add the rinsed lentils to the pot along with the salt, pepper, tomato puree, oregano, and 12 cups water.
Bring to a boil then reduce the heat to medium and cook for 35 minutes or until the lentils are tender.
Adjust seasoning to your preferred taste.
Add more water if needed.
Garnish with chopped parsley and serve with some feta cheese and warm hearty bread slices.
Once completely cool, this soup can be stored in the freezer for a month.
1 butternut squash, peeled and cubed (about 2 pounds)
1 large onion, roughly chopped
2 carrots, roughly chopped
3 celery stalks, roughly chopped
6 garlic cloves, peeled
¼ cup olive oil
Salt and freshly ground pepper
Pinch of crushed red pepper flakes
8 cups (or more) water
1-2 roasted red peppers
Optional: crumbled feta cheese and toasted bread
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius)
Place all of the vegetables except the roasted red peppers in a baking pan.
Drizzle with olive oil and season with salt, pepper, and crushed red pepper flakes. Toss to combine.
Roast for about 50 minutes or until the vegetables are cooked and slightly caramelized.
Place all the roasted vegetables in a pot along with the roasted red peppers and 8 cups of water.
Bring to a boil, then reduce to a simmer.
Simmer for 30 minutes.
Puree until smooth in a blender. Do this in 3-4 batches.
Place back into the pot and add more water to make it the consistency that you like.
Taste for seasoning and add more salt and pepper if needed.
Serve with some toasted bread and crumbled feta cheese on top.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!