![Seared Broccoli and Potato Soup](https://static01.nyt.com/images/2014/11/18/multimedia/clark-broccoli-soup/clark-broccoli-soup-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Puréed Trahana and Vegetable Soup
![Puréed Trahana and Vegetable Soup](https://static01.nyt.com/images/2014/10/21/science/23recipehealth/23recipehealth-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons extra virgin olive oil
- 1large red or yellow onion, chopped
- Salt to taste
- 2garlic cloves, minced
- ¾pound carrots, diced
- 2large leeks, white and light green parts only, rinsed of all sand and chopped
- 1½ cups sour bulgur trahana
- 2quarts vegetable stock, chicken stock or water
- A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme or oregano
- Freshly ground pepper
- Additional olive oil and chopped fresh herbs such as dill, parsley or mint, for garnish
- Red pepper flakes or cayenne for garnish (optional)
Preparation
- Step 1
Heat 2 tablespoons of olive oil over medium heat in a heavy soup pot and add onion. Cook, stirring often, until onion is soft, 5 to 8 minutes, and add a generous pinch of salt, garlic, carrots and leeks. Continue to cook, stirring often, until carrots and leeks are beginning to soften, 3 to 5 minutes.
- Step 2
Add remaining olive oil and stir in trahana. Stir until trahana is coated with oil, about 1 minute, and add stock or water and bouquet garni. Bring to a boil, add salt to taste, reduce heat and simmer 30 minutes, until vegetables are tender and trahana has fallen apart in the soup and is tender. Taste and adjust salt. Remove and discard bouquet garni.
- Step 3
For a coarse purée, use an immersion blender to purée the soup. For a finer purée, transfer, in batches, to a blender or a food processor. If using a blender do not put the top on tight; leave out the center of the lid and cover tightly with a towel. Purée until smooth and if desired, strain. Return to the pot, taste and adjust salt. Add freshly ground pepper to taste.
- Step 4
Reheat gently and serve, garnishing each serving with a drizzle of olive oil and a sprinkling of herbs. If you want spice, sprinkle with red pepper flakes or a little bit of cayenne.
- Advance preparation: The soup can be made a day ahead. It will continue to thicken. Thin out as desired with stock, water, or milk.
Private Notes
Cooking Notes
Soo much work for very little flavor. You could make soup out of grapenuts to get similar flavor, though the grapenuts would soften before the trahana would.
Should trahana be soaked beforehand?
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