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Recipe for Greek Soup With Cornmeal and Greens

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On some of the Greek islands, such as Ikaria, there is a tradition of growing corn. Although corn isn’t native of Greece, it has become part of the diet, especially where it grows well. This soup is a fairly typical dish in some parts of Greece.

 Greek Soup With Cornmeal and Greens (Tsorvas) Recipe Ingredients:

  • 6 tablespoons Greek olive oil
  • 2 medium onions, chopped
  • 2 garlic cloves, chopped
  • 1 pound mixed greens, such as spinach and Swiss chard
  • 1 cup chopped, fresh mixed herbs, such as parsley and fresh mint
  • 6 cups broth, such as chicken or vegetable broth
  • 1 cup polenta
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons chopped, fresh parsley

Directions to make Greek Cornmeal Soup:

Pour the olive oil into a large soup pot and set the heat to medium. Add the onions and saute until the onions are soft. This should take about five minutes. Add the garlic cloves and saute for another minute. Add the mixed greens and saute for 5 minutes, or until the greens reduce down. Stir in the broth and polenta, cover the pot, and bring the mixture to a boil over medium. Reduce the heat to low and simmer for about 30 minutes. Add the salt and pepper just before serving. Garnish each bowlful with fresh parsley.

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This post was written by GreekBoston.com