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.