Soup with Trahana / Trahanosoupa
Trahana, an ancient grain product that is made with flour or bulgur and milk, buttermilk, or sometimes vegetable pulp, is one of the oldest foods in the Eastern Mediterranean. I like to call it the world's first instant soup or first fast food. Its rich, complex, milky flavor is a revelation. To find trahana go to my online store here.
- ½ cup extra virgin olive oil
- 1 large onion finely chopped
- 1 small garlic clove finely chopped
- 1 bag sour trahana
- 2 liters chicken or vegetable stock
- Salt and pepper to taste
- Lemon Juice to taste
- Thinly sliced fresh or fried leeks
- Raw olive oil
1. Heat the olive oil in a large pot and sauté the onions and garlic until soft. Add the trahana and turn in the pot to coat with oil.
2. Pour in 1 ½ liters of stock. Bring to a boil over medium heat. Reduce heat to low and simmer until the soup is thick and the trahana has completely disintegrated.
3. Using an immersion blender or a food processor, puree the soup until it is very smooth. Pass the soup, if desired, through a fine-mesh sieve and adjust texture with additional stock. Warm again and taste and adjust seasoning with salt, pepper, and lemon juice.
4. To serve, ladle into individual bowls and garnish each bowl with a drizzling of olive oil, raw leeks and a sprinkling of boukovo.