For my soup of the week, I wanted something warm and filling.
I also have been feeling very Greek this week. Mind you, I have not broken any plates.
I don’t know if, due to the cold weather outside, I long for the beauty of Santorini with its aquamarine waters and the white rooftops. (I have never been but it’s a dream of mine)
Greek cuisine is marvelous as it typically contains plenty of vegetables. A Greek family will typically eat red meat or fish only once a week. Is that not awesome? We should all aim to do the same.
This soup just screams for lovely mezzé (accompaniments) such as feta cubes, lovely tangy Kalamata olives or a nice slice of crusty bread with some tzatziki. It would go beautifully with a glass of red wine.
In a pot, drop the beans and cover with water
Bring the navy beans to a boil
Cook for 15 minutes
In a soup pot, cook the onions, the garlic with the carrots and the celery until there is caramelization
Add-in the pre-cooked navy beans
Cover with water
Finely chop the leaks and fry
Serve the soup with the fried leaks on top
The taste test:
This soup was beautiful.
I felt great after having eaten the soup.
I felt full for a few hours.
Let’s open the floor for discussions:
Have you been to Santorini?
What are your memories of Greece?
What are your favorite mezzé?
Do you like vegetarian cuisine?
Do you want to try this recipe?