A creamy and delicious potato soup from Athens

July  8, 2014
0 Ratings
  • Serves 4 to 6
Author Notes

Until 150 years ago, potatoes were considered only as animal feed in the Balkans.
This soup is, therefore, a relatively recent creation. The recipe comes from an Athenian family with roots in Izmir so it probably originated in Turkey. I discovered it through 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. —Evangelia

What You'll Need
  • ¼ pounds butter
  • 3-4 large potatoes
  • 4-5 onions
  • 3 pinches carrots
  • Milk
  • 5 cups yogurt (or 1 quart milk)
  • ½ teaspoons crush fennel seeds
  • 2 tablespoons dried mint leaves
  • Salt and pepper
  1. Chop the onions, cut the carrots and potatoes in thin slices
  2. Heat the butter in a heavy frying pan and saute the vegetables
  3. When they begin to soften, add a little milk to moisten them and simmer until they are done, about 15-20 minutes
  4. In a heavy saucepan beat the yogurt and set over very low heat until it is hot but not boiling
  5. Add the vegetables, herbs and salt and pepper, and stir over very low heat for 5-10 minutes
  6. It can be server either warm or cold, while it also makes a great summery cold appetizer

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