Spaniss Soup

So, today we ate out at lunchtime – the weather was abysmal, so we shopped, ate and then came home to hibernate for the afternoon. Lunch for me was a ciabatta-like bread stuffed with pork steak and serrano ham. Delicious. Sharon had a Chicken Caesar based sandwich that looked delicious too.

For tea, I cooked Spaniss Soup. I guess that should be Spanish Soup, but each time I’ve had the soup in a local restaurant it’s presented to me as “Spaniss Soup” 🙂 I’ve no idea what the Spanish name for it is, but my version is more of a hearty meal than a starter.

Spaniss Soup

I bought a litre of chicken stock (Caldo de Pollo) for just less than €1, four slices of serrano ham for a similar price and everything else was in the fridge. Why can’t we buy stocks like this in the UK? Here, you can buy a variety of stocks at a variety of prices – but essentially, there are shelves full of them.  Makes life so much easier for us cheffy types.

IMG_5972Set the stock going to warm up and add half a chopped onion. Two peeled and sliced (or diced, suit yourself) carrots are then added, two sticks of celery peeled and sliced come next – story well and set the whole lot to simmer. Adjust the seasoning (salt) then add one star anise, two bay leaves and a few turns of black pepper. While the soup is simmering, add the four slices of ham (cut it into strips first), We also had half a jar of butter beans that went in at this stage too – continue simmering until carrots are well cooked.

Now, while the soup is simmering chop up two hard boiled eggs and place these, cold, in the bottom of your four serving dishes. If you also have a little chorizo – get that cooked in the microwave and add some to the egg.

The soup should be hearty, but unthickened – adjust the seasoning (i.e. check the salt and pepper balance) and serve onto the cold egg and chorizo. Serve with lots of crusty bread and cold cold San Miguel 🙂

The restaurant version is pretty much stock with garnish, but this version is a good filling meal in itself  Enjoy.

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