Recipe of Nena Ismyrnoglou,
"Gastronomos" magazine of "KATHIMERINI" newspaper (2010)
Ingredients (for 4 people)
For the soup:
1 ½ tea-cup of trahana (preferably the "sour" type)
1 ½ tea-cup of trahana (preferably the "sour" type)
4 tea-cups of vegetable stock (or water)
pinch of salt (but not more because of the feta cheese)
pepper
pepper
60 ml of extra virgin olive oil
For the cheese:
200 gr. of Feta cheese, cut in cubes
For the cheese:
200 gr. of Feta cheese, cut in cubes
about 1 tea-cup of all-purpose flour (to dust)
2 tbsp of frying oil
Method:
Put the vegetable stock (or the water) in a medium-size pot on high heat and when it comes to the boil add the trahana (being careful because it rises fast at first).
Turn the heat down to medium, semi-cover with the lid and cook for 2 extra minutes than the time it is indicated on the packet (if you have homemade trahana, keep in mind that in general the "sour" type of trahana usually needs about 10-15 minutes). *** The key is that the trahana needs to soften and cook well so to be able to mash easier.
When ready, transfer the soup into a blender, add the olive oil and whiz for about 1 minute or until you have a smooth mixture.*** If needed, do this in two batches, adding half of the amount of the oil each time. Transfer the soup back into the pot and keep warm in very low heat.
In the meantime, put some cold water in a bowl and place the flour on a plate.
In a non-stick frying pan warm the oil in medium-high heat.
Throw all the cheese cubes in the bowl with the water and, using a slotted spoon, take some of them out immediately allowing to drain the water through the spoon.
Transfer on the plate with the flour and gently mix with your hands so to coat with the flour properly. Shake a bit to discard the excess flour and fry, in small batches, for about 1-2 minutes turning carefully with a spatula until they are nicely golden on all sides. Transfer on kitchen paper to drain the excess oil and continue with the rest of the cheese.
Serve the creamy soup in bowls, garnishing on top the last moment with some cheese cubes and season with some pepper.
Serve immediately along with some toasted bread.
Method:
Put the vegetable stock (or the water) in a medium-size pot on high heat and when it comes to the boil add the trahana (being careful because it rises fast at first).
Turn the heat down to medium, semi-cover with the lid and cook for 2 extra minutes than the time it is indicated on the packet (if you have homemade trahana, keep in mind that in general the "sour" type of trahana usually needs about 10-15 minutes). *** The key is that the trahana needs to soften and cook well so to be able to mash easier.
When ready, transfer the soup into a blender, add the olive oil and whiz for about 1 minute or until you have a smooth mixture.*** If needed, do this in two batches, adding half of the amount of the oil each time. Transfer the soup back into the pot and keep warm in very low heat.
In the meantime, put some cold water in a bowl and place the flour on a plate.
In a non-stick frying pan warm the oil in medium-high heat.
Throw all the cheese cubes in the bowl with the water and, using a slotted spoon, take some of them out immediately allowing to drain the water through the spoon.
Transfer on the plate with the flour and gently mix with your hands so to coat with the flour properly. Shake a bit to discard the excess flour and fry, in small batches, for about 1-2 minutes turning carefully with a spatula until they are nicely golden on all sides. Transfer on kitchen paper to drain the excess oil and continue with the rest of the cheese.
Serve the creamy soup in bowls, garnishing on top the last moment with some cheese cubes and season with some pepper.
Serve immediately along with some toasted bread.
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