Undoubtedly the best way to cope with the severe weather conditions of this winter is to make soups. Plenty of soups! We hope that you agree because today, on our new post we’re cooking a wonderful soup that will make you feel cozier and warmer.
It has been a very cold winter so far and what is better to tackle this frigid weather than a bowl of comfort food. Lentil soup enhanced with some spicy sausage is the perfect comfort food!
It’s December, winter is officially here and all we want is soup to keep us warm. Because nothing beats a warming bowl of soup on a cold winter day!
On our new post we enjoy some pumpkin soup with Greek yoghurt.
We’re in the heart of winter, which means it’s the appropriate time for soups made with legumes. As we’ve mentioned before, legumes play a dominant role in Greek cuisine. The most usual way to cook legumes in Greece is to make soups.
Today we’ve got a lovely, smooth split pea soup and we are going to serve it with sautéed cubes of sínglino, an extremely delicious charcuterie from Lakonia, in the SE parts of the Peloponnese region. Sínglino is smoked pork, flavoured with sage and orange and conserved with additional pork fat. Unique in flavor, hard to find, but totally worth it!
There’s no better winter comfort food than soup. And when it comes to soup the first one that comes in mind is chicken soup. Why? Perhaps it’s because our mother would always make chicken soup when we were young. It brings back memories and warmth. Both sentimental and corporal warmth.
As we have mentioned before, Greeks adore legumes. They are undoubtedly a staple in our cuisine. We cook them in different ways, we make soups, dips, salads, we even bake them in the oven. Plus the fact that we eat them all year around.
Many Greek dishes, especially soups and stews, are made with a sauce based on two ingredients, lemon and eggs. It is called avgolémono, and it provides the dish with a light texture and a pleasant zesty flavor.