In Byzantine times, agiozoumi was prepared and served as a drink on fast days, Wednesdays and Fridays. If you are commemorating an event from the Empire, but need to maintain dietary, religious restriction, agiozoumi is definitely something you should try! It's an onion soup that is served with plenty of bread! Pieces of bread are often used to soak up the soup, and can be torn into small pieces to thicken the soup in the bowl!
2 T. very good olive oil
2 chopped onions
2 chopped garlic cloves
1 t. salt
1 pinch black pepper
A few bay leaves
1/2 t. fresh marjoram
1 c. Greek yogurt
2 pints of vegetable stock
1 T. chopped Italian parsley
Optional- chopped leeks
Heat the olive oil in a heavy pot & add in onions. Cook about 2 minutes until translucent. You could add in some chopped leeks as well, if you have them.
Add the chopped garlic and all the seasonings. Mix it just a bit. Add the yogurt & mix well. Pour in the stock and stir.
Bring the soup to a simmer. cover & simmer for 20 minutes.
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