Andalusian Condiment Soup Recipes

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ANDALUSIAN CHICKPEA AND SPINACH SOUP



Andalusian Chickpea and Spinach Soup image

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
2 teaspoons sweet paprika
1 pound potatoes, peeled and diced
1/4 cup dry white wine
Salt to taste
Pinch of saffron
1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
Freshly ground pepper

Steps:

  • Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
  • Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
  • Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams

CLASSIC ANDALUSIAN GAZPACHO



Classic Andalusian Gazpacho image

Categories     Soup/Stew     Garlic     Pepper     Tomato     No-Cook     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably "reserva"), or to taste
1 teaspoon sugar
1/2 teaspoon ground cumin (optional)
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
Garnish: finely chopped red and green bell peppers

Steps:

  • Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
  • Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, cumin, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
  • Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
  • Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.

ANDALUSIAN CONDIMENT SOUP



Andalusian Condiment Soup image

Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976.

Provided by Soup Queen

Categories     Low Protein

Time 2h45m

Yield 12 quarts, 48 serving(s)

Number Of Ingredients 33

1/2 cup butter
6 tablespoons olive oil
24 cups thinly sliced onions
18 tablespoons flour
12 cups tomato puree (#10 can)
8 quarts chicken stock
1/2 cup minced garlic
6 tablespoons red wine vinegar
2 tablespoons salt
2 tablespoons sugar
2 tablespoons Worcestershire sauce
2 tablespoons crushed cumin seeds (I use mortar & pestle)
1 tablespoon black pepper
1 tablespoon oregano
1 tablespoon tarragon
1 tablespoon Tabasco sauce
cooked pasta (raviolis or tortellinis are excellent)
garbanzo beans
chopped parsley (*) or cilantro (*)
crouton
chopped onion
tofu, cubes
sausage
meatballs
bay shrimp
any kind of leftover meat, chopped
sour cream (*)
lime wedge (*)
sliced olive
diced bell pepper
chopped tomato
sliced sauteed mushroom
shredded cheese, especially cheddar or parmesan cheese

Steps:

  • Melt butter in a large stock pot (at least 16-quart capacity).
  • Add oil and onions.
  • Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
  • Sprinkle flour over onions and blend well.
  • Gradually stir in tomato puree and stock (or water and soup base, see notes).
  • Add remaining ingredients and stir until well blended.
  • Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
  • Be sure to serve soup really hot as the condiments will cool it down.
  • Fill bowls with desired condiments, then ladle soup on top.
  • *In my opinion, lime, cilantro and sour cream are must-haves!
  • I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
  • I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
  • When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.

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