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Soupa Manestra



  • 6 cups of fresh chicken stock – if not enough after you boil the chicken, fill it up with water!
  • Two thirds of a cup of the small semolina wheat pasta, called kritharaki
  • 1 small cup of tomato juice – passata di pomodori campani (if not, use your favorite
  • tomato juice)
  • 3-4 tablespoons of olive oil
  • 1 level tablespoon of dried chili spices (the brand is Canestro-bruschetta piccante, with basil, crushed chili and garlic – you can make your own mix!)
  • hard cheese coarsely grated, the xiros anthotiros of Crete
  • salt and pepper
  • small olives from Crete-the psilolies, small wild artichokes again from Crete, and pies drizzled with olive oil and oregano and then grilled

Tomato chicken soup with hard cheese- xiros anthotiros

For 2-3 people


  1. Add 6 cups of water and chicken stock in a saucepan with the tomato juice and the olive oil. Boil for 2-3 minutes to mix.
  2. Pour the pasta and reduce heat to simmer.
  3. Add salt and pepper and a tablespoon of the dried Italian spices. Stir with a wooden spoon and wait for almost 20 minutes until pasta will be tender.
  4. Leave the soup to stand for 10 minutes but serve it hot, sprinkled with the coarsely grated cheese.
  5. There is no salad to match with the soup but we serve it accompanied with the olives, the artichokes and the pies.


Ideas: These special olives from Crete can be found in shops with Cretan products, otherwise serve green olives stuffed with almonds or red peppers. This soup wants a delicate flavour as accompaniment.

If you are using fresh tomato juice, also add 1 teaspoon of tomato paste.

Pita bread (called in Greek, pites, and used to make a pocket cover for the skewered grilled meat, souvlaki) are brushed with olive oil, sprinkled with oregano and grilled, both sides, for a few minutes in the oven.


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Marquise Alice
Homemade Profiterole