Category: Soup

SPANISH SOUP

4/1/2022

AUTHOR:
MAE
RECIPE CREDIT:
StM'sCLASS4
(2019-20)

This soup may not seem "authentic" to someone from Spain, but like I have said before: sometimes its not necessarily where the dish may come from, but sometimes where you had it/ made it/ or where it reminds you of is where you personally associate a dish “from” or with. As I keep saying food is more than the ingredients and flavours that go in it that create the “taste”; the energy gone into making and growing all have a vital part to play, but also the full environment and encounter associated with it has a big influence on our experience of the meal. A meal time is not just re-fuelling the tank, it is their to be lived, enjoyed and reaped.

On that note let’s press on with this recipe, this came to be as a result of a terms worth of learning the fruit and veg. in Spanish. The class shared a delicious meal all prepared in Spanish, to mark the end of term. Below is the soup that took shape from all the veg that was brought in by the children. This was served with bread, butter, a salad and cheese cubes. All in all that's my kinda Spanish class!

So as you may have guess by now this is not a “traditional” soup from anywhere, but as it came to be in the Spanish Lesson, it is known in our home as “Spanish soup”, and it is ALWAYS prepared in Spanish!

CREMA DE SOPA DE VERDURAS

Ingredientes/ Ingredients:

1 ajo (garlic bulb)
2 chirivia (parsnips)
5 zanahorias (carrots)
3 calabacin (courgettes)
1 batatas (sweet potato)
3 patatas / papas (potatoes)
3 cebolla (onions)
1 judias verdes (pack of green beans)
2 puerro (leeks)
1 pimiento rojo (red pepper)
2 apio (sticks of celery)

3 tblspns aceite de oliva/mantequilla (Oil/butter) (although I do not recommend cooking in olive oil, but it was part of their learning)

Metodo/ Method:
pelar le verdura, (peel the veg)
cortar la verdura, (chop the veg)
freir la verdura (fry the veg)
anadir agua (add water, enough to cover the veg)
cocinar hasta que la verdura sea suave (cook till the veg is soft).
Mezclar la verdura (blend the veg)
Ilevar a ebullicion ( put back on heat and bring to boil)
apagar y servir (switch off the heat and serve)

Disfrutar! (Enjoy!)

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SHORBA

4/1/2022

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AUTHOR:
MAE

Shorba - clear meat and wheat broth soup.
Serves 6-8 people

The soup base:

-Wash and soak 2 cups of medium cracked wheat for 2-3 hours.
-Once soaked drain the water.

-Next in a large high sided heavy bottom pot add:

(Pre-soaked) drained cracked wheat
5 cups of water
Lamb/chicken/veg stock cubes X 4( chicken is my preference)
a pinch of turmeric
peppercorns X 8
cardimons X 3
cloves X 3
Dried (birds eye) chillies 1-3 ( not necessary if you wish to keep it mild)
a stick of cinnamon
Salt to taste.

-On a medium heat boil until the wheat has soften and is ready to eat. -Check by mashing a couple of grains between your forefinger and thumb. The grain should be soft enough to mash leaving just a tiny firm fibre part in the middle.
(Takes 4-6 hours on medium heat )

-Add more water as and when needed, enough that the “water line” is about an inch above the “wheat line”. (Do not be tempted to add too much water at the cooking stage as extra water is added at final stage to get to the right consistency of soup- if you add too much water it could become too watery at the end once everything is added, remember it's easier to add at the end then take away).

-Once cooked it is ready for the addition of the other ingredients which can be added straight away if pre-prepped or the soup base can be set aside left to cool and added to later on.

N.B.
Before adding the other ingredients this is the perfect time to fish out the unwanted whole spices.

Meat:
about 400g boneless lamb meat (ideally from the leg portion)

Thinly cut small pieces of lamb (no bigger than an inch in height and half cm thick).

In a medium heavy bottom pot add:
oil 3-4 tbspn
onion 2 medium finely chopped

On a medium-high flame cook until translucent
Next add:
ginger 3 tspns
garlic 2 tspns

Cook for a of minute

Next add the meat -Brown off the meat

Next add:
turmeric ⅓ tspn
salt to taste
chilli powder to taste
100-150 ml water

Cook on a medium-low flame until the meat is tender- If there is still plenty water left, turn up the heat to dry off any excess water (stiring continuously so that it does not burn) so that you are just left with a thick gravy coating.
Set a side.

Tomato:

Blanch 5-6 medium tomatoes remove skin and blitz. Also set aside.

Combining the dish:

-To the soup base add the meat with its gravy
(Once you have taken out the meat and gravy, add a little water to the meat pot and using your spoon “wash out” the remaining gravy into the soup base too so that you do not lose any of the lovely flavours from the gravy).
-Next add the blitzed tomato.
-Add the juice of one lemon. ( Or less or more to taste)
-Add 1-3 green chillies whole washed and pierced. (Not necessary if you wish to keep it mild)
-Salt to taste.
-Check the consistency of the soup that it is as thick/thin as you like, add water if you need to make it thinner.
-Bring to the boil.
-Switch off and garnish with chopped coriander.
-Serve hot

Top tip:
Do not cover after garnish as you lose the lovely green colour.

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MY RECIPE BOX

My heritage spans from the flavours of Bihar to the cuisine of the Arabias, the colourful food of Bengal to the delicacies of Pakistan.

I bring together here recipes that I have been blessed enough to have been entrusted with by my friends and family.

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SPANISH SOUP

AUTHOR:
MAE
RECIPE CREDIT:
StM'sCLASS4
(2019-20)

SHORBA

AUTHOR:
MAE

MY RECIPE BOX

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​MY RECIPE BOX

SPANISH SOUP

AUTHOR:MAERECIPE CREDIT:StM'sCLASS4(2019-20)

SHORBA

AUTHOR:MAE

MY RECIPE BOX

HERE YOU WILL FIND:

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Categories

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MY RECIPE BOX

AUTHOR:
MAE
RECIPE CREDIT:
StM'sCLASS4
(2019-20)

AUTHOR:
MAE