AT A GLANCE
"Trahanas is a sour-flavoured tiny pebble-shaped pasta made with buttermilk that is generally eaten throughout Greece for breakfast," says Conistis.
|01||For vegetable stock, place ingredients and 1.5 litres water in a saucepan, bring to the boil, then reduce to a simmer until well flavoured (30 minutes). Strain (discard solids) and set aside.|
|02||Blanch 3 garlic cloves until just tender (1-2 minutes) and set aside.|
|03||Preheat oven to 180C. Place tomatoes in a single layer in an oven dish, drizzle with 100ml oil, scatter onion, thyme and blanched garlic over and season with salt, pepper and a little sugar. Roast until tender and lightly browned (1 hour), then push through a sieve (discard skins and solids).|
|04||Meanwhile, combine yoghurt, kohlrabi, basil, remaining oil and remaining garlic in a bowl, season to taste and refrigerate for flavours to combine (1 hour).|
|05||Bring 1 litre vegetable stock to the boil in a saucepan. Melt butter in a separate saucepan over medium heat, add trahanas and stir occasionally for 2 minutes. Pour stock over and simmer until trahanas is tender (10-12 minutes). Add tomato liquid and sugar, return to the simmer and season to taste. Serve soup hot or cold with a large dollop of yoghurt and a drizzle of oil.|
Note Trahanas and sheep's-milk yoghurt are available from select Greek delicatessens.
2012 DRIOPI, AGIORGITIKO ROSÉ, PELOPONNESE, GREECE. , suggested by VANESSA CHANT