I’ve been busy the past days as I am now trying to make the book into an e-book, but this turned out harder than I anticipated. However, we still have to eat and since it was really cold here in Athens last week, cold days call out for hot soups.
I first made this soup last Fall, based on one of my favourite vegetarian soups, which is hearty, healthy and delicious. This is a great comfort meal when the weather is bad and when some viruses are around.
The ingredients for this soup can be somewhat interchangeable, depending on what you have on hand. Apart from the leeks, onion and garlic, you don’t have to strictly add all the ingredients mentioned in the recipe but what makes all the difference is to have a homemade stock. I had some fish stock but if you have chicken stock that would be great as well.
We loved the taste and texture of ths soup, especially with the addition of the creamy feta on top.
Prassosoupa (Leeks and Vegetables Soup), Recipe by Ivy
Preparation time: 30 minutes
Cooking time: 1 hour
6 leeks, white part only, finely
1 clove garlic, finely chopped
1 medium red onion, finely chopped
1/3 cup olive oil
2 medium potatoes, cubed
1 carrot, finely chopped into rounds
1 cup peppers julienned (various colours) fresh or frozen
½ cup frozen peas
½ cup frozen corn
½ cup white dry wine
7 cups fish stock (or other homemade stock)
Salt and freshly ground black pepper
½ tsp oregano
½ tsp thyme
Feta with milk to serve on top
Heat the olive oil in a large pot and sauté the leeks, onion and garlic, until translucent. Add all the vegetables and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the wine and mix until the alcohol evaporates, then add the fishstock and season with salt and pepper and add the thyme and oregano. Once it begins to boil, lower heat and simmer until the vegetables are very soft, about 45 minutes.
Remove from heat and allow some time until it is not too hot and put it in the liquidizer and puree.
Mash the feta with a fork and add some milk and mix it well to make it creamy.
Add a tablespoon of creamy feta on top of each plate, a pinch of finely chopped parsley and some freshly ground black pepper and serve immediately.
Kopiaste and Kali Orexi!!