Potato Soup of the Athenians

A creamy and delicious potato soup from Athens

This recipe comes from an Athenian family with roots in Izmir so it probably originated in Turkey. It was published on the “Cookbook of the Jews of Greece”: an old-style, fabric-covered tome with the title printed on the spine in golden letters. There are no pictures inside – just some rough illustrations, but it’s a great ethnographic read with several cosmopolitan recipes that trace the culinary routes of the Jews from the west to the east of Europe.

Ingredients for 4-6:

¼ lb. butter

3-4 large potatoes

4-5 onions

3 carrots

Milk

5 cups yogurt (or 1 quart milk)

½ teaspoon crush fennel seeds

2 tablespoons dried mint leaves

Salt and pepper

Procedure:

Chop the onions, cut the carrots and

potatoes in thin slices.

Heat the butter in a heavy frying pan

and saute the vegetables. When they begin to soften,

add a little milk to moisten
them and simmer until they are done, about 15-20 minutes.

In a heavy saucepan beat the yogurt

and set over very low heat until it is hot but not boiling.

Add the vegetables, herbs and salt and pepper,

and stir over very low heat for 5-10 minutes.

It can be server either warm or cold, while it also makes a great summery cold appetizer.

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