I started brainstorming soup ideas about a week ago.
My third idea was a Mediterranean soup, odd, since I've never actually had a Mediterranean soup. Perhaps it's my enjoyment of Mediterranean flavours that enticed me to make a soup inspired by them. Just ask my girlfriend Theresa, when we both worked at a restaurant together, she probably saw me order 100 Greek salads.
I like olives, and tomatoes, feta, garlic, chickpeas, peppers, Oregano....I could go on. I also like soup, clearly. So I thought combining the two would be a no brainer. A no brained indeed but simple? Not entirely.
I tossed around the idea of adding quinoa, artichokes, green olives, black olives, cucumbers (gross warm if you ask me). I considered a broth base, a tomato base, and settled on a light tomato broth base :)
I didn't add the artichokes, but I still wonder if they would be a good addition - perhaps another soup day I'll try. I choose black olives over green, and served as a garnish. And no quinoa - I wanted this soup to be really light - great with a glass of wine.
I cooked this soup and just before serving I poached a fillet of sole in the dish to create a complete meal. I didn't want to add the fish to the whole pot as I feared it would get over cooked and essentially dissolve into the soup creating a funky texture.
I also served the soup without the fish, and topped it with oven roasted Roma tomatoes, pitted black olives and crumbly feta cheese - Delish! I think this would make a stunning and impressive starter to a fabulous dinner party.
My Take Mediterranean Soup
4 cups broth - I used a homemade veggie broth but store bought would work too
2 cups marinara sauce - I used homemade but store bought would work too
1 cup chickpeas, drained and well rinsed
1 zucchini, cut in half lengthwise and then sliced
1/2 red onion, thinly sliced
1 roasted red pepper
6 Roma tomatoes
1 green pepper, chopped
2 Bay leaves
3 springs Oregano
10-15 pitted black olives
Feta cheese for crumbling on top
1. Pour the broth and marinara into a pot, and set on low-med heat, add bay leaves and Oregano, simmer.
|I used my homemade Harvest Marinara Sauce|
4. To serve, ladle soup into a bowl, top with two slices of Roma tomatoes, a few olives and some crumbly feta cheese.
5. Ladle two ladles of soup into a shallow pan and bring to a near boil. Add a Sole fillet and turn the heat up to high. Cook the fish for only 2-3 minutes, until flaky. Serve the soup in a large bowl, add garnishes and enjoy.