Chian Pasta Soup

Name: Chian Pasta Soup (Trahanosoupa Chiotiki)
Cuisine: Greek
Ingredients: 5 cups Chicken Stock or Vegetable Stock; ⅔ cup Chian Pasta; ½–1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes; 5 cups Chicken Stock or Vegetable Stock; ⅓ cup grated ripe tomato (see Note); 4–6 large eggs (optional); ⅔ cup crumbled feta cheese; ½–1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes; ¼ cup olive oil; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon sugar (optional); Salt

Trahanosoupa Chiotiki

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

ALTHOUGH the dried pasta dough already contains tomatoes, Chians always add more to this soup. And, to make it extra nourishing, they often poach eggs in the broth.

Ingredients

5 cups Chicken Stock or Vegetable Stock
⅓ cup grated ripe tomato (see

Europe
Greece
Soup
Vegetarian

Method

In a large saucepan, bring the stock and tomato to a boil. Add the pasta and Aleppo pepper or pepper flakes, reduce the heat to low and simmer, stirring often, for 20 minutes, or until the pasta is very soft. Stir in the oil.

Meanwhile, if you like, about 10 minutes before the pasta is cooked, break the eggs, one at a time, into a cup and slip them into the simmering soup. Poach the egg