Recipe for Greek Style Tomato and Chestnut Soup
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This recipe originates on the island of Ikaria, but they actually don’t use chestnut flour, they use acorns! They typically soak the acorns for several hours, slow roast the acorns in the oven, and then grind it into a flour. You can often find acorn flour in the stores. If you can’t find acorn flour, substitute for chestnut flour. As a last resort, substitute chestnut flour for cornmeal.
Tomato and Chestnut Soup Recipe Ingredients:
- 1/2 cup Greek olive oil
- 2 large onions, chopped
- 6 large tomatoes
- 1 cup chestnut flour (or acorn flour or cornmeal)
- 6 cups cold water
- 1 teaspoon dried Greek oregano, or 1 tablespoons fresh, chopped Greek oregano
- 1 teaspoon Greek sea salt
- Crumbled feta cheese, for serving (optional)
Instructions to Prepare Chestnut and Tomato Soup:
Pour the olive oil into a soup pot and set the heat to medium. Add the onions and saute until soft. This should take about five minutes.
While the onions are sauteeing, add the tomatoes to a food processor and pulse until smooth. Set aside.
Add the chestnut flour to the soup pot after the onions got soft and stir with a wooden spoon until coated with the oil. Stir in the water and then add the tomatoes and stir vigorously until the ingredients are well combined. Sprinkle in the oregano and salt.
Cover the pot and bring the mixture to a boil over medium-high heat. Stir occasionally to prevent the soup from sticking to the bottom. After the soup boils, set the heat to low and let it simmer for about thirty minutes. Ladle the soup into bowls once you’re ready to serve and sprinkle each bowl with 1-2 tablespoons of crumbled feta cheese, if desired.
This post was written by Greek Boston