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 saut\u00e9ed in a pan.<\/p>\n
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 6<\/p>\n
Ingredients<\/h3>\n\n- 250 gr sour trahanas (flour-based for quicker cooking)<\/li>\n
- The white and tender green parts of 1 spring onion, finely chopped<\/li>\n
- 1 garlic clove, peeled, whole<\/li>\n
- 1 \u00bd tsp dried rosemary, well crushed<\/li>\n
- Leaves from 1\u20132 sprigs of parsley, finely chopped<\/li>\n
- 80 gr Parmesan cheese, grated<\/li>\n
- 40 ml olive oil<\/li>\n
- Salt and freshly ground pepper<\/li>\n<\/ul>\n
Instructions<\/h3>\n\n- To start heat the olive oil in a wide pot over medium heat. Saut\u00e9 the onion and garlic for about 2\u20133 minutes, until they soften slightly and turn golden.<\/li>\n
- Discard the garlic, then add 1,500 ml of water, the rosemary, salt and pepper.<\/li>\n
- Once the liquid starts to boil, add the trahanas, stir gently, and simmer for about 15\u201320 minutes until the trahanas softens and the soup thickens.<\/li>\n
- Remove the pot from heat, sprinkle the soup with parsley and Parmesan, stir gently, and serve it hot.<\/li>\n
- 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.<\/li>\n<\/ol>\n
This article originally appeared in Gastronomos, Kathimerini\u2019s monthly food magazine.<\/p>\n<\/p><\/div>\n
<\/p>\n<\/div>\n
Instructions<\/h3>\n\n- To start heat the olive oil in a wide pot over medium heat. Saut\u00e9 the onion and garlic for about 2\u20133 minutes, until they soften slightly and turn golden.<\/li>\n
- Discard the garlic, then add 1,500 ml of water, the rosemary, salt and pepper.<\/li>\n
- Once the liquid starts to boil, add the trahanas, stir gently, and simmer for about 15\u201320 minutes until the trahanas softens and the soup thickens.<\/li>\n
- Remove the pot from heat, sprinkle the soup with parsley and Parmesan, stir gently, and serve it hot.<\/li>\n
- 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.<\/li>\n<\/ol>\n
This article originally appeared in Gastronomos, Kathimerini\u2019s monthly food magazine.<\/p>\n<\/p><\/div>\n
<\/p>\n<\/div>\n
This article originally appeared in Gastronomos, Kathimerini\u2019s monthly food magazine.<\/p>\n<\/p><\/div>\n
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