I can´t think of anything more Greek than Avgolemono. Many dishes are cooked and served with this sauce of egg and lemon. You can also find it in the Turkish Youvalakia. I have prepared a soup from Avgolemono. A fresh and tasty soup that is creamy though light.

Preparation time: 20 minutes

difficulty: easy

Preparation:

Peel the carrot and cut into thin sticks. Add the rice wiht the carrot bits to a pot with the chicken stock and let it cook for 15 minutes. For the last 5 minutes add the peas.

Cut the cellerie into fine slices and put aside.

Seperate the egg yolks form the white. Beat the whites.

Whisk the yolk with the lemon juice in a bowl.

When the rice is cooked remove the soup from the heat and let it cool down a little bit. Take a cup of the soup and mix it with the yolk. Add the egg whites and mix under the yolk-soup mix. Now pour the mix into the soup. Return the soup onto the stove and heat it while stirring until the soup gets a pudding like consistance. No need to boil the soup though.

Season with salt and pepper and serve with a garnish of cellery.

In Greece you would rarely get lentils or lentil soup served with out Feta cheese. It is too good of a match. Still I am posting one of my favorite versions of lentil soup. The lightly sour taste of the Feta cheese goes very well with the soup, it adds a fresh touch to it.

Preparation time: 5 minutes

Cooking time: 25 minutes

difficulty: easy

Preparation:

Dice the onions. Peel the parrots and cut them into slices. Add both to a pot and fry with some oil for about 5 minutes. Then add the chopped garlic and the diced red pepper.

Add the stock, the bay leaf, the oregano, the cumin and the lentils.
Let it boil for 15 minutes. This time I used canned lentils. They also did the job.

In the end add the zest and lemon juice, season with salt and pepper to taste. Crumble some Feta cheese over the soup to serve.

A thick, hearty soup for cold days. The soup reminds me a bit of Asian sweet and sour soups. The almonds give it plenty of volume. With a slice of bread this soup is a whole meal, certainly for lunch. I can also imagine some croutons on top of it.

Preparation time: 5 minutes

Cooking time: 25 minutes

difficulty: easy

Preparation:

Put the almonds into a small bowl and pour hot water over them. Let them sit in the hot water for a couple of minutes. Then peel them.

Fry the diced onion in some olive oil using a big pot. Add the sliced carrot and fry for a couple of minutes.

Cut the apple into pieces. Remove the core but not the peel. Add them to the pot. Now add the stock and the almonds and let it boil on low heat for 15 to 20 minutes.

Puree in a blender until smooth. Season with salt, pepper and cinnamon.

Fanny’s fish soup is easy and fast to make. You have the benefits of intense and tasty fish soup without using a fish stock. The aroma comes form the canned sardines that are used in the soup.

Some fried onions and the sardines are the base of the soup. You can use all sorts of fish in the soup. I find it very tasty with salmon. For the soup on the picture all sorts of fish were used. we took whatever the fisherman had.

Preparation time: 10 minutes

cooking time: 10 minutes

difficulty: easy

Preparation:

Peel and dice the onion. Fry the onion with the content of the sardine can in a pot.

Peel and dice the carrots. Cut the celery into slices. Dice the garlic. Add it all to the frying onion.

Now add approximately 34 fl oz of water and bring it to boil. Now add the tomatoes, cut in half. Let the soup simmer for 8 minutes. Cut the fish in pieces and add it to the soup. Add chopped parsley and dill and let it sit for 2 to 3 minutes. Season with salt and pepper.

The ideal time for a hot cup of soup has come. It is cold outside and nothing warms up better than a hot bowl of soup. Chicken soup is said to to wonders with people who have a cold.

Besides that it is a must to have some soup in the kitchen when cooking.

Preparation time: 5 minutes

cooking time: 40 minutes

difficulty: easy

Preparation:

Heat some oil in a pan. Peel the celery bulb and cube it. Peel the carrots and the onion and cut into pieces.

Put all vegetables into the pot and fry them for y couple of minutes. Now add the chicken and the spices.

Add enough water, so all ingredients are covered and let it simmer on low heat for 40 minutes.

Drain the soup, then let it cool down. Once the soup is cold you can remove the fat that swims on top.

Separate the chicken meat from the bones. The boiled vegetables from the soup I do not reuse, but that is a matter of taste.

To serve the soup I dice some carrots, potato and celery and boil it in some soup. When the vegetables are boiled I add some pieces of chicken and salt to the soup.

Served with chopped parsley on top.

Nach etwa 40 Minuten die Suppe abgießen. Das Huhn abkühlen lassen und das Fleisch vom Knochen lösen. Die Gemüse verwende ich nicht weiter.

Die Suppe sollte man abkühlen lassen, da sich dann das Fett leichter abschöpfen lässt.

Ich koche die Suppe portionsweise mit einer Einlage aus Karotten-scheiben, Kartoffelwürfeln und Nudeln auf und serviere sie mit dem Hühnerfleisch. Vor dem servieren mit Salz und Pfeffer abschmecken.

This hearty soup is prepared with salad. Radicchio is the salad of choice. This purple salad with a bitter tone goes very well with Prosciutto Crudo and Parmesan Cheese. It also features a few drops of wine. The chick peas give volume to the dish.

I still had some boiled chick peas left over. In case you don’t, please add the boiling time of the chick peas.

Preparation time: 10 minutes

cooking time: 15 minutes

difficulty: easy

Preparation:

Peel and dice the onions. Fry them in the soup pot. Add the Prosciutto cut in stripes.

Also cut the salad in stripes and add to the pot. The Radicchio looses volume fast. Now add the wine and the vinegar and let it boil for a minute or two. The wine should loose the alcohol. Reduce the liquid a bit.

Now add the stock and the chick peas and let it boil for 15 minutes.

Serve the soup with lots of Parmesan cheese.

An interesting result of my latest soup experiments is this potato coconut soup. A combination I initially could not imagine to work. In the end it did and I must say this soup is one of my new favorites. A great combination of flavors. Some jives on top add the right touch of color!

Preparation time: 3 minutes

Cooking time: 15 minutes

difficulty: easy

Preparation:

Peel the onion. Dice it and fry it in a soup pot with some oil.
Add the peeled and cut potatoes. Now add the soup and let it boil for 15 minutes.
When the potatoes are cooked mix all in a blender. Add the coconut milk and season to taste with salt and pepper.

There are many recipes for the classic Greek chickpea soup the Revithada. One can find this soup throughout Greece, it is very famous on the island of Sifnos though. There it is prepared very minimalistic with onion and lemon. The lemon is the most important component of the soup. I have prepared a soup that is a bit richer. I also added lemon zest which adds a fine aroma.

Preparation time: 10 minutes + soaking the chickpeas in water over night

cooking time: 30 minutes

difficulty: easy

preparation:

Soak the chickpeas over night in water. Then bring water to boil and cook the chickpeas until they are soft. This should take about 10 minutes.
Drain them and put them aside.

Peel the carrots, celery and onion. Dice them. Cut the leek into stripes. Heat oil in a pan and fry first the onions. Toss them occasionally, then add the carrots and the celery. The leek is the last thing you add to the pan. Give the vegetables a few minutes to fry.

Now add the soup and let it boil for 20 minutes. Then add the chickpeas.

Season with the zest of half the lemon and the juice of the lemon and the finely chopped parsley. Salt and pepper to taste.

Broccoli is in season here and so is soup. Nothing better to come home to a hot cup of tasty and healthy soup. This one is again easy to make. All you need is a pot, a blender and 20 minutes time. Well some ingredients you will need too.

Preparation time: 3 minutes

cooking time: 20 minutes

difficulty: easy

Preparation:

Peel and dice the onion. Fry it in a pot with some olive oil. Mean while cut up the broccoli. After a few minutes add the broccoli pieces to the pot, then add the stock.

Let it all boil for 20 minutes until the broccoli is nice and soft. Then puree with a blender. Add the cream and season with salt and pepper.

Preparation time: 10 minutes

cooking time: 20 minutes

difficulty: easy

Preparation:

Wash the spinach well, dry it in a spinner and chop it up a bit. Dice the garlic.

Heat some oil in a pan. Add the spinach and fry it. The spinach will reduce volume instantly. Let it simmer for a couple of minutes. Now add the garlic and let it cook for a few minutes as well.

Now pour the soup stock into the pan. Add the Polenta and boil it until it is soft. This should take about 10 minutes, depending on the type of Polenta.

Before serving add the butter to the soup. Season with salt and pepper. If the soup turns out too thick, just add some water.