Final note in my "Star of the week" is the Greek cold fruit soup. This soup is great for lunch on the verandah under an awning somewhere on the beach in the hottest time of the day when on the beach go only daredevils from Russia. You may be surprised that the soup contains curry. It would seem that this spice is more characteristic of Eastern cuisine. But the explanation is very simple. The fact that in the early twentieth century in Greece on a more or less permanent place of residence moved a few thousand Englishmen, who brought this spice. We know that in England the curry came from India, which was its colony. This was enough to make this delicious and aromatic seasoning was mastered by the Greeks. The soup is absolutely amazing, I could not put it down... an awesome combination of apples, onions and mint!!! For languishing in the heat)))
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Here are the products we need. I made just half a serving and very sorry about this. Now wait for the heat and will definitely repeat the dish!
It is necessary to pre-prepare the spicy vegetable broth. For this onion, carrot and parsley root or celery cut into large pieces and lightly baked on a dry pan to Golden tan (about 5-7 minutes). Put in a saucepan, cover with cold water. Add the vegetables and seasoning (of the house): the celery stalks, garlic, cinnamon stick, Bay leaf, clove Bud, black and fragrant pepper. On low heat bring to a boil and cook over low heat 1-1,5 hours. 5 minutes until cooked add mashed fingers parsley. Then remove from heat, cover and cool completely. Strain and use for soups.
Onion cut into small cubes.
Apples peel and core and cut into large cubes.
In a large saucepan with a thick bottom heat the oil, put onion and fry on low heat, stirring and not allowing the onions to change color, about 10 minutes.
Add apples, curry and salt. Cook, stirring occasionally, until the apples are soft, 10 minutes.
With lemon erase zest and squeeze the juice.
In the apples pour the warm broth, bring to boil and cook on low heat for 20-25 minutes.
Remove the soup from heat and allow to cool 30 minutes. Add half the zest and lemon juice, salt and pepper.
To blend the soup until smooth. Put into the refrigerator for at least 2 hours.
Have mint remove the stems, the leaves are very finely chopped.
Pour the yogurt, add the remaining zest and lemon juice. Season with salt and pepper to taste.