Greek recipes | Soups

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.

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.

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.

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.

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.