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1
Heat 2 tablespoons of olive oil over medium heat in a heavy soup pot and add onion.
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2
Cook, stirring often, until onion is soft, 5 to 8 minutes, and add a generous pinch of salt, garlic, carrots and leeks.
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3
Continue to cook, stirring often, until carrots and leeks are beginning to soften, 3 to 5 minutes.
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4
Add remaining olive oil and stir in trahana.
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5
Stir until trahana is coated with oil, about 1 minute, and add stock or water and bouquet garni.
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6
Bring to a boil, add salt to taste, reduce heat and simmer 30 minutes, until vegetables are tender and trahana has fallen apart in the soup and is tender.
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7
Taste and adjust salt.
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8
Remove and discard bouquet garni.
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9
For a coarse puree, use an immersion blender to puree the soup.
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10
For a finer puree, transfer, in batches, to a blender or a food processor.
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11
If using a blender do not put the top on tight; leave out the center of the lid and cover tightly with a towel.
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12
Puree until smooth and if desired, strain.
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13
Return to the pot, taste and adjust salt.
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14
Add freshly ground pepper to taste.
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15
Reheat gently and serve, garnishing each serving with a drizzle of olive oil and a sprinkling of herbs.
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16
If you want spice, sprinkle with red pepper flakes or a little bit of cayenne.
