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Chickpea
Soup
2
Cups Of Chickpeas
1 Cup Olive Oil
1/2 Teaspoon Bicarbonate Of Soda
1 Lemon
Salt
Pepper
1 Onion
1 Tablespoon Flour
Put
the chickpeas in a pot and fill it with water to soak
overnight. Drain chickpeas and add bicarbonate of soda
and stir well. Let it stand for one hour. Wash the chickpeas
thoroughly and put them in a pot and cover them with plenty
of water. Bring to a boil and skim off any scum that appears.
Add the onion, salt, oil and pepper and cook over moderate
heat for about 2 hours. 10 minutes before turning the
heat off, add the lemon juice and flour and stir well.
Serve hot. >>>Back to
top
Egg
And Lemon Soup
8
Cups Of Chicken Stock
1/2 Cup Rice
2 Eggs
2 Egg Yolks
Salt
In
a large pot, bring chicken stock to a boil. Add rice and
cook over moderate heat for about 20 minutes. Add salt.
In a separate bowl, beat the egg yolk and eggs slowly
adding the lemon juice and some hot stock. Stir in this
mixture into the large pot and serve at once. >>>Back
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Lentil
Soup
2
Cups Lentils
5 Cloves Of Garlic, Finely Chopped
2 Large Tomatoes, Finely Chopped
1 Teaspoon Paprika
2 Large Onions, Finely Chopped
3 Large Carrots, Sliced
3 Large Stalks Of Celery, Finely Chopped
1 Teaspoon Salt
1/2 Cup Olive Oil
2 Bay Leaves
Vinegar
Wash
Lentils and put in large pot with plenty of water. Cook
for 15 minutes and then drain. Boil 1 1/2 liters of fresh
water and add all the ingredients except the olive oil,
vinegar and salt. Cook over moderate heat for 1 hour and
before turning the heat off, add the olive oil and salt.
Serve hot with vinegar.
>>>Back to top
Meat
Soup
2
Pounds Meat With Bone
5 Carrots, Sliced
3 Large Onions, Chopped
5 Stalks Of Celery, Chopped
2 Courgettes
3 Potatoes
2 Bay Leaves
2 Tablespoons Olive Oil
3 Peeled Tomatoes
1 Hot Pepper
Salt
Pepper
Cut
the meat into small cubes in a large pot and bring to
a boil. Skim off foam and add the vegetables and let it
simmer. When the meat is tender, take it and the vegetables
out of the pot. Add the rice to the bouillon and let it
cook. When done, add the meat and vegetable back into
the pot and serve the soup with lemon juice.>>>Back
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Onion
Soup
4
Large Onions
1/2 Cup Olive Oil
1 1/4 Cup Tomato Juice
Salt
Pepper
Meat Broth (Optional)/Water
Peel
and slice the onions. Add to a large pot with the tomato
juice and cover with meat broth or water. Season with
salt and pepper and cook the soup over moderate heat for
5 minutes. Stir in olive oil and serve hot.
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