In these last few, persistently rainy days of winter soup has been a constant presence in my kitchen. While there have been plenty of simple root vegetable soups, we have also welcomed the cocooning comfort of a thick, garlicky ‘manesta’ soup.
Greek manestra soups are similar to the Italian tradition of ‘minestre’, using up little bits of leftover pasta. They can range from a simple tomato broth to this hearty version which is bolstered with lamb and vegetables. The presence of a large amount of garlic firmly denoting the Zakthynian origins of this particular recipe.
Manestra
Μανεστρα
Ingredients
- For the broth
- 1 kg lamb cut into large pieces
- 2 tablespoons of EVOO
- 1 onion grated
- 2 heads of garlic peeled
- 2 sprigs of celery
- For the soup
- 1 carrot finely diced
- 1 stick of celery finely diced.
- 1 onion finely diced
- 1 kg ripe tomatoes grated
- Sofia’s chilli puree to taste
- 300 g krithaki orzo pasta
- Sea salt and ground black pepper
- Ladotriri or pecorino grated to serve
Instructions
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Put the lamb pieces in a stock pot and fill with cold water to cover the lamb. Let it come to a light boil and skim the surface to remove any impurities. Add the celery pieces, garlic cloves and grated onion. Season to taste. Simmer for around 1 hour or until tender.
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Take the lamb out and strain the broth, reserving and setting aside.
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In a new pot, add the olive oil and sauté the diced carrot, onion and celery over medium heat.
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Add the strained broth and cook for 15 minutes.
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Next add the grated tomato and chilli puree, cook for another 15 minutes.
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Finally, add the krithaki pasta and gently stir so that it doesn’t stick to the bottom of the pot. Cook until the pasta is tender. Return the meat to the soup to warm through. Serve the soup in warmed bowls, with grated cheese on the side.
