Happy Greek Easter Everyone! As many people will know, Greek Easter celebrations are underway. On the Holy Saturday, the church will be filled for the midnight service. When the clock passes midnight the priest will shout Christos Anesti! (Christ is risen) and the flame will be passed from person to person.
Once home, there will be the traditional game of tsougrisma (a game in which you choose your dyed egg and every member of the household will become extremely competitive trying to crack their opponents egg). There will be plenty of eating, drinking, dancing and more drinking (ouzo of course). Traditionally, a soup called Mayiritsa soup (a soup with lamb offal in it) is prepared in advance and is eaten after the service to break the fast.
I have decided to make something slightly different and make split pea soup. Enjoy!
You will need:
500g Split peas
2 grated carrots
1 large onion finely chopped
1 celery stick (grated)
12 gluten free sausages (or other meat if you prefer)
2 gluten free vegetable stock cubes
double cream (optional)
The night before, soak the split peas in a bowl of water and leave overnight to help soften them
1. Drain the split peas from the night before. Add to a large pan of cold water.
2. Cook on a moderate heat for around 2 hours until peas are tender (you will need to keep adding water to the split peas)
3. On the last hour of cooking, add gluten free vegetable (or chicken) stock, grated carrot, chopped onion and grated celery and stir in.
4. Once the split peas are soft, you can blend them down for a smoother soup.
5. Fry the sausages.
6. Once you are satisfied with the thickness of the soup it is done! You could add double cream to the soup.
7. Add the sausages to the soup.
So Happy Greek Easter All!