Manestra from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Delys77 on October 24, 2012

    Pg. 153 Very simple tomato soup but the addition of a little fresh oregano and the orzo does give it a bit of a greek flair. I added a piece of parmesan rind during the simmer and a splash of balsamic at the end, this might not be classically greek but I felt it upped the flavour a bit. I also pureed the soup a little bit as the tomatoes were still too chunky. I also think that if you simmer a bit of parm rind in the soup you could chop it very very finely and add it back in at the end. Ok overall but nothing stellar. I think it is very flavourful, but as written it is a little one note. Perhaps with fresh tomatoes and more oregano plus my suggested modifications above.

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