A warming trahana soup, enriched with herbs and Parmesan, is the perfect comfort food for cold winter days. For a heartier meal, serve it with smoked cured meats like syglino or apaki lightly sautéed in a pan.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 6
Ingredients
- 250 gr sour trahanas (flour-based for quicker cooking)
- The white and tender green parts of 1 spring onion, finely chopped
- 1 garlic clove, peeled, whole
- 1 ½ tsp dried rosemary, well crushed
- Leaves from 1–2 sprigs of parsley, finely chopped
- 80 gr Parmesan cheese, grated
- 40 ml olive oil
- Salt and freshly ground pepper
Instructions
- To start heat the olive oil in a wide pot over medium heat. Sauté the onion and garlic for about 2–3 minutes, until they soften slightly and turn golden.
- Discard the garlic, then add 1,500 ml of water, the rosemary, salt and pepper.
- Once the liquid starts to boil, add the trahanas, stir gently, and simmer for about 15–20 minutes until the trahanas softens and the soup thickens.
- Remove the pot from heat, sprinkle the soup with parsley and Parmesan, stir gently, and serve it hot.
- Optional accompaniment: Pair the soup with smoked cured meats like slices of syglino or apaki. Warm them in a pan to intensify their flavor before serving.
This article originally appeared in Gastronomos, Kathimerini’s monthly food magazine.