Magiritsa
is a traditional Greek Easter soup. In fact it is the very soup that Greeks
break their 40 day fast with, after they have returned from the midnight mass
on Easter Saturday. This soup is traditionally made with lambs' innards and
avgolemono, an egg and lemon sauce. Some people also add rice but I don’t think
it’s necessary.
I know that
Easter is in April but I have already made my magiritsa for the magazine which is always a month ahead at
least. So I am used to cooking Christmas food in late October and Easter food
in early March.
Still, my
version of the soup is fine for Lent too since it has neither innards nor
eggs. It is made
with oyster mushrooms -so it retains some of the texture of the traditional
thing- and all the usual vegetables and herbs like dill and spring onions. It
is very very tasty, a fact admitted by sworn carnivores too.
- 4 artichokes, cut and peeled
- 2 onions, chopped
- 2 spring onions, chopped
- ½ cup of chopped dill
- 1 ½ lt vegetable stock
- olive oil
- 2 tablespoons corn flour
- juice of one lemon
Chop the artichokes and
put in a large pan along with vegetable stock. Bring to the boil and then reduce heat and boil for about 30 minutes.
In a bowl
add ¼ cup water, corn flour, lemon juice, spring onions and dill. Stir well and
add the mixture to the pan with the vegetables. Cook for another 5 minutes in
moderate heat. Season to taste and add more lemon juice if you want to.
i think this is a soup even a carnivore would love. it looks so delicious and even "meaty" with the mushrooms. can't wait to give it a go!
Posted by: Anna | July 16, 2006 at 04:52 AM