The Olive and the Caper: Adventures in Greek Cooking
Tags: carrots soup white beans celery skordalia legumes/grains need to be soaked
Recipe Reviews
friederike from Berlin,
Without the sweet potato skordalia it was pretty boring. With the skordalia, it was quite nice - but then again I'm afraid I'll find a lot of things nice with skordalia (except for dessert!).
That might have been partly my fault for not adding the full amount of olive oil. I realized that the reason the olive oil was in there in the first place was probably to add deepen the flavour, but 1/2 a cup seemed like a bit much. In the end, I added half the required amount. I also accidentally added too much celery, but that wasn't tragic.
Compared to the very similar White Bean Soup with Bacon, the other recipe definitely was the more interesting one. I think the reason is that the other recipe uses stock instead of water, roasts the mirepoix (carrots, celery and onions) before cooking it, and it uses bacon, which is always a good flavour boost (however, the sweet potato skordalia is a good substitute!).
What I liked about this recipe is that apart from boiling the beans before they are soaked (which seemed a bit unnecessary, but perhaps there is a reason for that?), this recipe seemed much simpler. But perhaps it's just the roasting of the mirepoix and the pureeing which added the extra steps to the other recipe. A version in between both recipes would probably be ideal.
southerncooker from Boomer, NC
This is a great soup for a cold day. It's loaded with flavor from the onion, tomato, carrot and celery. It's seasoned with olive oil. Hearty, rich and thick. I made the Bread Skordalia from page 462. WOW! That's a lot of garlic. Good but a little overwhelming for my tastes. A little dollop goes a long way.
(edited 13th February 2013) (0) comment (2) useful
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