Greek Week – Herbed Greek Soup
Imagine yourself in the photo above. On first impulse, would you ride the donkey or strip down and swim in the ocean? Or would you rather head to the nearest five-star resort with a book?
I have a theory. The way you will enjoy this soup parallels the way you’d enjoy touring the Greek islands. If you’re drawn to craggy shores, you’ll want to slurp this with the onions left in chunks. If smooth sandy beaches call to you, a pureed version will be best. Resort people will want the soup strained.
The cilantro will convince half the readers to sail onto the next port in search of a more classic dill variation. Those eager to explore unfamiliar territory will try the less traditional coriander version.
And do you want it hot or cold? If you’re fair skinned and freckle even in winter, try it chilled. If you’re a sun worshipper, slurp it hot.
But then again. I could be wrong. You tell me.
Island Hopping Herb Soup
Printable recipe
Serves 4
Ingredients
- 1 large bunch fresh cilantro (or a 1/3 cup of fresh dill)
- 2 cups low sodium chicken stock (vegetable stock is fine, but not beef)
- 1 onion, chopped
- 1 clove garlic, minced
- 1 lemon, zest finely grated then juiced
- salt and pepper to taste
- 1 cup Greek yogurt
Instructions
- Rinse cilantro thoroughly. Remove leaves from stems and chop the leaves finely. Set aside.
- Chop the stems separately. (If using dill, follow the same instructions.)
- In a saucepan, simmer the stems, onion, garlic, lemon rind and lemon juice.
- Season to taste while it cooks for half an hour.
- At this stage, you can strain the stock for a more subtle flavour. This will also remove some of the browned stems and leaves. However, my sister preferred it unstrained with the chunks of onion. I liked it pureed.
- Stir in the yogurt. If you’re going to eat the soup hot, heat gently for 2-3 minutes. Do not let it boil because the yogurt will curdle. If you’re going to eat it cold, chill the soup.
- When ready to eat, sprinkle with reserved herbs.