John Myers
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Spanish Soup Pot
The perfect spanish soup pot recipe with a picture and simple step-by-step instructions.
For the soup:
- 2 liter Water
- 2 teaspoon Salt
- Black pepper from the mill
- 1 small Halved onion
- 750 g Espinazo de Pollo **
For the deposit:
- 3 Carrots
- 2 Potatoes
- 1 Turnip white
- 1 Turnip yellow
- 1 Parsley root
- 2 stem Celery fresh
- 1 small Leeks young
- 1 Garlic clove chopped
- 3 Spring onions
- 2 tablespoon Oil for sautéing
- 2 tablespoon Chopped parsley
- ** Espinazo de Pollo means translated: backbone of the young chicken. Bring the water with pepper, salt and onion to the boil and add the chicken, reduce the heat and let everything “simmer” for about 45 minutes. Then pour the broth through a sieve, while it has cooled down, look for the meat from the bones and set everything aside.
- Peel the potatoes and all the vegetables, cut them into small pieces suitable for soup and then sauté them in the heated oil in a sufficiently large saucepan. Deglaze with enough of the chicken stock until the vegetables are just covered. Put a lid on and cook the chicken stockpot over low heat for about 20 to minutes.
- Fold in the set aside meat and chopped parsley, season again to taste and serve the stew with slices of baguette. Good Appetite!!
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