Adapted from Black Sea, Caroline Eden (Quadrille Publishing, 2019)
Part cookbook, part travel memoir, Black Sea, by food writer Caroline Eden, explores the culinary landscape that connects Bulgaria, Romania, Ukraine, Turkey and surrounding regions. She re-created this recipe from a dinner she enjoyed with locals in Safranbolu, Turkey. Its name is derived from ancient Byzantine times. Straightforward and comforting, it’s perfect to revive you during cold weather and holiday stress.
Sacred Onion Soup
- 12 small round shallots, trimmed and peeled
- 2 cups vegetable stock
- 2 cups whole milk
- 3 ounces short-grain white rice, rinsed
- 5 sprigs thyme
- Salt and fresh-ground black pepper, to taste
- 1 tablespoon salted butter, melted
Soak shallots in ice water to temper, about 10 minutes. Drain and set aside.
In deep-sided pot, slowly bring vegetable stock to boil over high heat. Add milk, shallots, rice and thyme. Season with salt and pepper, to taste. Return to boil, then reduce heat to simmer. Stirring frequently so skin doesn’t form, simmer until rice is cooked and shallots are soft, about 20 minutes. Stir in melted butter until well incorporated.
Ladle soup into bowls, and arrange 3 shallots in middle of each. Serves 4.
Nasiakos 2017 Moschofilero (Mantinia). Nicknamed “the chameleon” for its ability to yield a wide range of expressions, Moschofilero is a lively white grape from Greece. Here, crisp mineral, stone fruit and bitter lemon flavors, along with bright acidity, create a refreshing counter to the soup’s creaminess and renew the palate with each sip.