GREEK RECIPES

FASOLADA (Bean soup)

2½ cups / 500 g dried navy beans
1 large onion, sliced
3 carrots, thinly sliced
2 stalks blanched celery, thinly sliced
5 beefsteak tomatoes, skinned and strained
1 cup / 250 ml Greek extra virgin olive oil
Salt and freshly ground black pepper

REVITHOSOUPA (Chickpea soup)

3 cups/ 500 g dried chickpeas
1 tsp baking soda
3 large onions
1 generous cup / 250 ml Greek extra virgin olive oil
Juice of Lemon
Salt and freshly ground black pepper

FAKES (Lentil soup)

2 cups /400 g dried brown lentils
1 medium onion, sliced
2 cloves of garlic, thinly sliced
5 beefsteak tomatoes, skinned and strained
⅔ cup/ 150 ml Greek extra virgin olive oil
1 bay leaf, Butter
Salt and freshly ground black pepper

The evening before, soak the beans in plenty of water. The next day, drain the beans well, put them in fresh water and bring them to a boil repeatedly. Pour off the water once more and leave the beans to drain. Again place the beans in fresh water, add the remaining ingredients (it is vital that they are fresh and of tip quality) and cook over moderate heat for about 1 hour. Serve while still hot, (serves 4-6)

The evening before, soak the chickpeas in plenty of hot water. The next day, drain the soaked chickpeas, add the bicarbonate of soda, mix well, leave for a short while to take effect, then rinse thoroughly. Put the chickpeas in fresh water, together with the onions and bring to a boil, removing any scum that is produced. Lower the heat, cover and leave the soup to simmer for about 2½ hours, adding more boiling water if necessary. Just before the chickpeas become soft, add the olive oil and season the soup with salt and pepper. Return to a boil and drizzle with the lemon juice before serving.

The evening before, soak the lentils in plenty of water. The next day, drain the lentils, put them in a pan with the remaining ingredients and cover with fresh water. Bring to a boil, lower the temperature and leave the soup to simmer for 30-45 minutes. Serve hot!. Melt a knob of butter in each plate (optional).
Tip: The flavors in this soup will develop even better if the soup is reheated

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