Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

So, what do we have here? A soup recipe in May, no correction in almost-summer? Let me explain myself. Some places on this planet (hot Greece is excluded, where everyone is wearing shorts and flip flops by now) don't have the luxury of warm spring weather yet. Which is translated in bipolar weather behaviors, with days that it( aka the weather) believes that it lives in the absolute spring dream and with other days that it starts crying for hours and we soak rain and mid-February-style cold. In such "hostile" enviroments, soups are still permitted and even imposed. Well the following one is one of my favorites. It definitely belongs in the tea-soup, which means that you can see through the soup until the bottom of the bowl. And it might be colored water with floating particles, but that doesn't mean that it lacks flavor. 

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration (2)

Ingredients (2 servings)

:: 300 gr. raw salmon fillet

:: 200 gr. smoked salmon

:: 1 broccoli

:: 300 gr. spinach

:: 10-15 mushrooms (I used a variety of brown mushrooms)

:: 1 whole corn

:: white wine (optional)

:: onion, garlic, dill, salt, ground pepper

Procedure:

The procedure for soups that include green vegetables, is very simple, at least for a me, as I don't want to overcook them so that I keep as much as nutrinal value included.

Initially chop the mushrooms and let them soak in a bowl of warm water for half an hour. While the mushrooms do their thing, sauté the chopped onion and garlic and then add the raw salmon in pieces. Pour somewhite wine and when the alcohol evaporates, add -the colored now- water in which the mushrooms soaked. Add the corn in pieces, season with salt and ground pepper and let it boil for 10 minutes. Then add the broccoli tassels, mushrooms, spinach and dill in this order and with a difference of 2-3 minutes each ingredients from the next one. Your goal is to have your vegetables cooked, but still vibrant green.

Serve with some filets of smoked salmon and fresh dill and enjoy while it's still warm (but not hot hot). Bon appetit!

Spring soup with salmon, mushrooms, broccoli, spinach and corn

Spring soup with salmon, mushrooms, broccoli, spinach & corn | In Whirl of Inspiration

If you still carve for a hot meal try my favorite colorful stew with cabbage feta rolls and soft boiled eggs or these amazing cuttlefish with spinach

Credits | Author & Photos: Debbie Kortes

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

How to make marinated anchovies

How to make marinated anchovies

Many non-Greek friends believe that in Greece we either drink a lot all day long or we don;t drink so much comparing to them (I have heard both scenarios). While these are stereotypes, I get their point of view. The truth is that we may drink several times during the day, but these drinks accompany food. During lunch or dinner is very usual to see us drink wine or ouzo (especially in the summer) and sometimes there is no proper food but only "mezedes", which means savory snacks in Greek. And don you know which is the best "meze" to accompany your glass of ouzo? It's marinated anchovies, that's right!

Γαύρος Μαρινάτος - Clean Anchovy for Marinated Anchovy (1).jpg
Γαύρος Μαρινάτος - Clean Anchovy for Marinated Anchovy (1).jpg
Γαύρος Μαρινάτος - Clean Anchovy for Marinated Anchovy (1).jpg
Γαύρος Μαρινάτος - Marinated Anchovy (1).jpg

Ingredients:

:: 1/2 pound very fresh anchovies

:: Juice of 1 lemon

:: Vinegar good quality of white wine

:: coarse salt

:: 3 to 4 cloves garlic (or more )

:: Ground Pepper

:: 1/2 red pepper , cut into small pieces (optional and rosemary )

:: chopped parsley

 

 

Procedure:

1) Wash and clean the anchovies by cutting his head with your fingers and pulling the gut too. With one's hand thumb press the tip of the spine and with the other's hand thumb, open the belly (pic 1). Carefully remove the backbone (pic 2).

2) Rinse the fillets with cold water, drain them well and place them, side by side and without overlappings, in a glass or plastic container ( never a metal one). Then cover them with coarse salt and place another layer of fillets. Cover them too with coarse salt. Put the container in the refrigerator for 24hrs.

3) When ready, the fillets will be whiter. Wash them gently, put them back in the container and cover them vinegar and lemon with a ratio 5:1. Leave them like this for 5-7 hours.

4) Then transfer the anchovies in a clean glass container and in between each layer add the chopped peppers, garlic, parsley and the ground pepper and cover with olive oil. Store in refrigerator up to 2 months.

5) When served sprinkle with chopped parsley and olive oil and accompany your ouzo with them. Cheers .

Γαύρος Μαρινάτος - Marinated Anchovy (5).jpg
Γαύρος Μαρινάτος - Marinated Anchovy (6).jpg
4 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!