The other day my husband came home with a package–well, a few packages. Our latest shipment of olive oil, which my father-in-law and mother-in-law send us straight from Agrinio every few months, was in and my hubby drove to Astoria to pick it all up from one of the many Greek shipping companies based there.
In the past, my in-laws have managed to send along a couple of large containers of olive oil as well as a small container of Kalamata olives or some Feta cheese preserved in salt water. With this shipment, however, we not only received our oil and olives but a fourth container filled to the brim with smaller vessels of my beloved thyme honey, homemade hilopites and lots of trahana. We thoroughly appreciate my in-laws’ generosity and their willingness to send a little bit of Greece to us every chance they get.
And now onto what all these goodies will become …
So the heat wave we enjoyed just over a week ago has now subsided and given way to some wet and dreary weather. But I’m not complaining; it is Spring after all … and all these showers bring all our beautiful flowers. Not to mention that this rainy weather is accompanied perfectly by a good bowl of Trahanosoupa (soup made with trahanas) … and there’s nothing like curling up with a warm bowl of soup while the rain pitter patters across every window around the house.
Trahanosoupa is a simple soup made with sour trahana (which you can read more on here) and either water, chicken broth, beef broth or vegetable broth. Some like to add in a bit of milk but I opt to add some chopped tomato and top it off with some crumbled Feta once done. If you haven’t tried trahana yet, I urge you to soon. Beyond soup, trahana makes for a distinct side dish to meats and poultry, a versatile filling for vegetables and a great alternative to bread crumbs.
Try it, you won’t be disappointed.
In a saucepan combine the trahana, water, broth and tomato and bring to a boil. Stir well, reduce heat to low and simmer for about 20 minutes stirring often.
Season with salt and pepper and ladle into serving bowls. Top with crumbled Feta and chopped parsley and serve immediately.