My Ikarian guide Eleni’s 103-year-old grandmother taught me this easy soup recipe, which she called kritharaki. She whipped it up quickly, and it satisfied me as much as a meal that takes 20 times longer to prepare. Made with tiny, torpedo-shaped orzo, a Greek variation on risotto, this is peasant food at its best—healthy, hearty, and simple.
Steps
1
Making the Dish
Ingredients
4 cups water
2 cups vegetable broth
1 fresh vine-ripened tomato, chopped (or one 15-ounce can fire-roasted chopped tomatoes)
1 cup roasted tomato sauce, either fresh or store-bought
2 tablespoons extra-virgin olive oil
1 pound orzo or similar short-cut pasta
1 teaspoon salt
salt and pepper, to taste (optional)
In a large soup pot, bring water and broth to boil.
Add tomatoes, tomato sauce, olive oil, orzo, and 1 teaspoon salt. Stir to combine.
Reduce heat to low and bring pot to a simmer. Cook until you see very small bubbles and broth is thickened, about 20 minutes. Stir occasionally so orzo doesn’t stick to bottom of pan.
Add salt and pepper to taste.
