Comments on: Greek Garbanzo Bean Soup (Revithia)

By: Jess

Jess — Tue, 09 Feb 2010 02:27:03 +0000

Yes, the flour/water thing is always difficult to get smooth. That is unless you blend it. I’ve found that small jars fit my blender bottom perfectly. I just add water, add the flour, assemble, and blend. Perfectly smooth every time…

By: vivian

vivian — Sun, 12 Apr 2009 04:32:15 +0000

try adding two bay leafs

By: vivian

vivian — Sun, 12 Apr 2009 04:30:09 +0000

if you don’t want the flour to lump up, take some of the hot soup from the pot and stir into the cup with flour mix (fill slowly to the rim and then pour back into the soup slowly while stirring). that will make the mix blend into the hot soup. I bet it won’t lump up that way… good luck

By: Lulu

Lulu — Sun, 17 Aug 2008 03:20:12 +0000

I bet that’ll be really good, Kalyn. I’ve actually been meaning to try Laurie’s recipe. Probably when autumn hits.

By: Kalyn

Kalyn — Sat, 16 Aug 2008 14:55:14 +0000

Well it’s not winter yet (thank goodness) but I’m cooking things to freeze for lunches for school and I’m making this today. Really looking forward to trying it. I’m thinking I’ll puree but leave some whole beans too, kind of a combo of your version and Lauries.

By: Lulu

Lulu — Sun, 10 Aug 2008 03:57:16 +0000

Hi, Ian! I’m sure most legumes were traditionally cooked as you suggest. For example, while Mama cooks fava on the stovetop, she always says that it was tradionally cooked in a clay pot in the fireplace. I wonder if a slow cooker would be the closest equivalent these days?

By: lan

lan — Sat, 02 Aug 2008 14:21:46 +0000

I just returned from Paros and the recipes there call for cooking the beans in oven overnight, also sealing the pot tight.

By: lulu

lulu — Wed, 21 May 2008 04:57:34 +0000

That’s high praise, Kalyn!

By: Kalyn

Kalyn — Wed, 21 May 2008 02:43:47 +0000

Sounds wonderful! Saving this recipe for winter.

By: lulu

lulu — Wed, 21 May 2008 01:29:12 +0000

I agree, Simona! And now that you’ve got me thinking about purslane/glystritha, maybe I’ll try them as a side dish with this next time.