Posts Tagged ‘Soups’
aka “Giouvarlakia” in Greek, pronounced yiou-var-LAkia
I remember tasting this soup last Easter for the first time. It is not the typical Easter soup, that would be called “mageiritsa”. But once this American girl found out what the ingredients of THAT soup were, she politely maybe snobbishly refused to eat it. There is just something about using the inner parts of an animal to make a soup. But the tradition of this soup does make sense, it is supposed to help gently break the fast of no meats or dairy for the previous 40 days. Parts like the liver and intestines are apparently more easily digested.
Simple. Heart-healthy. Very nutritious. Lentils are loaded with protein and bone-friendly calcium, as well as vitamins A and B, phosphorus, and iron. They are a quick legume that you can substitute meat for and not have to remember to soak the night before!
Spicy and Creamy Vegetable Soup
This was kind of a throw together soup with a rough basic guide, but I impressed myself how good it turned out! Makes 10-12 servings, also great leftovers.
1 Lg. Onion, chopped
2 Lg. Carrots, diced
2-3 Stalks of celery, chopped
Handful of fresh chopped parsley
2-3 Zucchini, quarter sliced lengthwise and chopped
2-3 Med. potatoes, peeled and diced
2 Tbsp. EVOO
2 Tbsp. Butter
3 Tbsp. AP Flour
1/2 Cup light or heavy cream
1/2 Cup dry wine wine
1 Bullion cube
1 Tbsp. Zatarain’s spice
3-4 Cups Boiling water