A filling soup from Greece made with chick-peas, Rcvythia (reh-vee-thec-ah) will be a wanning dish for the family during even the coldest weather.2 pints dried chick-peas, soaked overnight and drained

2 fl. oz. olive oil bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon lemon juice

2 medium-sized onions, chopped

1 tablespoon chopped fresh parsley

In a large, heavy-based saucepan, bring the stock and the chick-peas to the boil over high heat, skimming off any scum which rises to the surface with a metal spoon.

Reduce the heat to low and add the olive oil, bouquet garni, salt, pepper and lemon juice. Cover the pan and simmer for 1 hour. Add the onions and continue simmering the soup for a further J hour, or until the chick-peas are very tender.

Remove the pan from the heat. Using a slotted spoon remove about half the chick-pea mixture and either rub it through a strainer, using the back of a wooden spoon, or puree the mixture in a blender. Return the pureed chick-pea mixture to the pan. Return the pan to the heat and bring the soup to the boil over moderate heat, stirring constantly. Taste the soup and, if necessary, add more salt and pepper.

Remove the pan from the heat and pour the soup into a warmed soup tureen. Sprinkle over the parsley and serve immediately.

A filling chick-pea soup from Greece, Revythia will warm the family even on the coldest days and is practically a meal in itself.

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