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Soupa Manestra
Ingredients
- 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
Procedure
- 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.
- Pour the pasta and reduce heat to simmer.
- 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.
- Leave the soup to stand for 10 minutes but serve it hot, sprinkled with the coarsely grated cheese.
- 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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- Categories: Low calories and Soups.
- March 19 2013
