My economise and I hit had a daylong and bright marriage. This year, to fete our 49 eld together, we definite to go on a cruise. The Holland USA voyage started in Venice, Italia and ended in Athens, Greece. While the matter on commission board was spectacular, we also enjoyed intake at diminutive restaurants in different ports of call.
One of my most memorable meals was in an Athinai bistro locaked in the older country of the city, an Atlantic crowded with diminutive shops and restaurants. I sequential a ultimate nutrition of seedlike soup, bread, and albescent wine. The tomato-based soup had some ingredients: celery, carrots, zucchini, firm tomatoes, and pasta. Interestingly, there were no onions in the soup.
I was astonished at the savor of the soup, a savor that exemplified the sea fasting and conjured up images of Hellenic islands. Unlike dweller soups, which ofttimes hit chunks of vegetables and meat in them, the vegetables were exquisitely chopped. They had not been cut in a matter processor. A enduring chef or Hellenic gran had cut the vegetables by hand.
Athens has an plenteous cater of fresh, ripe, sexy tomatoes. Not so, in the Midwest, where start and season tomatoes run to be discolour and mealy. So I started with a crapper of baritone briny herb soup. I cut the vegetables exquisitely and additional sufficiency liquid to prepare them and the pasta. Because I take a low-salt fasting I did not briny the soup, but you haw briny it to taste. My soup tasted meet same the Athinai bistro soup. You haw see same you are in Athinai when you attain this recipe.
VEGETABLE SOUP A LA ATHENS
INGREDIENTS
1 10 3/4-ounce crapper of baritone briny herb soup
6 to 7 soup cans of water
2 cloves of garlic, minced (more if you are a flavoring lover)
2 ribs of celery, exquisitely chopped
2 carrots, exquisitely chopped
1 zucchini, exquisitely chopped
1 super beefsteak herb (or 3 Roma tomatoes), exquisitely chopped
3 tablespoons firm parsley, coarsely chopped
1 containerful preserved origanum leaves
1 1/2 tablespoons player virgin olive oil
Salt and flavoring to taste
1/4 prize orzo (rice-shaped pasta) or acini de pepe (peppercorns for soup) or stellini (little stars for soup)
METHOD
Combine every ingredients, eliminate pasta, in a super soup kettle. Cook soup, uncovered, until the vegetables are tender. Stir in the matter and prepare for added 10 minutes. Add more liquid if the soup is likewise fat and precise the seasoning. Serve with gruff clams or saltines and an Athinai journeying book. Makes 8-10 servings.
Copyright 2006 by Harriet Hodgson
http://www.harriethodgson.com
http://www.healthwriter.blogspot.com
Harriet Hodgson has been a worker piece illustrator for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a upbeat illustrator Hodgson was a matter illustrator for the past Rochester Magazine in her bag municipality of Rochester, MN. Her 24th book, Smiling Through Your Tears: Anticipating Grief, cursive with Lois Krahn, MD is acquirable from http://www.amazon.com. A five-star analyse of the aggregation is posted on Amazon. Another analyse is posted on the dweller Hospice Foundation Website low the School Corner heading.
