We returned from Sparta last night and I wish to thank all of you for your sympathy and kind words.
Apart from the economic crisis even the weather is conspiring against us this year. A big Siberian Freeze is hitting Europe the past week with snowfall all over the country, even here in Athens. We are experiencing temperatures below 0C and temperature is expected to drop even more. It is snowing right now as I am writing this post and I am freezing. Although in similar weather conditions the central heating should be on right now, many tenants do not have money to pay their share of fuel, so the administrator of the building said that as of today we will not be having any heating.
We don’t eat soups very often but with this cold weather I’ve been making a few soups to keep us warm. I had prepared this recipe last week and was about to post just before we heard the sad news and did not manage to post it. I think I am going to make this soup today as well.
Last week my e-cookbook was published on Amazon kindle. If you are interested to learn how to self publish I have written a synopsis of what I have learned on the cookbook blog.
This soup was made with leftover roasted chicken. However you can make it with leftover roasted turkey but you can also make it from scratch using half chicken with skin and bones on to get the broth and any vegetables you have in your fridge.
Trahanas adds considerably to the taste but if you don’t have any I would suggest you add half a cup of very small pasta and when cooked mix in 2 tablespoons Greek yoghurt or feta.
Vegetabe and Kotopoulo Trahanas Soup
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Serves: 5 – 6
1 small onion, finely chopped
1 clove garlic, finely chopped
2 – 3 tbsp olive oil
1 small potato, peeled and cubed
½ cup celery, finely chopped
2 mushrooms, thinly sliced
2 small carrots, peeled and cubed
2 tbsp parsley, finely chopped
1 cup cabbage, finely chopped
1 small tomato, peeled and cubed
Chicken or turkey stock (about 5 cups) or water with 1 bio chicken bouillon
Leftover roasted chicken or turkey (about 1 cup or more)
1 cup trahanas
2 – 3 slices Halloumi (optional)
Heat the olive oil and sauté the onion and garlic until translucent. Add all the remaining vegetables, salt and pepper and stock to cover the vegetables.
Bring to a boil, lower heat and cook until all the vegetables are soft, about 1 hour.
Meanwhile, remove skin and bones, if any from the chicken and cut it into smaller pieces.
Add to cooked vegetables as well as trahanas and halloumi and simmer for 15 minutes.
Kopiaste and Kali Orexi!