SALAMI SOUP | SOPA DE SALCHICHON
A robust salami soup recipe with chunks of salchichon and potatoes, with herbs, sofrito, olives and more!
Provided by Neyssa Jump
Categories dinner Main Course Soup
Time 1h
Number Of Ingredients 17
Steps:
- In a large pot over medium high heat, cook salami for 5-6 minutes, stirring often.
- Add in onions and sofrito, cook an additional minute or two.
- Stir in garlic, tomato sauce, olives, and herbs and seasonings. Stir and allow to cook an additional minute before adding in water and potatoes.
- Bring to a boil, reduce heat to a simmer and allow to cook for 30 minutes before adding in the pasta. If you see that you need more water for the noodles, go ahead and add another cup or two. Cook until pasta is tender.
Nutrition Facts : Carbohydrate 41 g, Protein 12 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 997 mg, Fiber 4 g, Sugar 3 g, Calories 321 kcal, ServingSize 1 serving
SOPA DE SALCHICHON OR SALAMI SOUP *(GOOD)* RECIPE - (5/5)
Provided by carvalhohm2
Number Of Ingredients 14
Steps:
- Saute sausage, onion, green pepper, and garlic on medium-high heat until vegetables are translucent about 3 or 4 minutes. Add remaining ingredients and once it boils for 15 minutes and simmer for 10 minutes until potatoes and noodles are cooked. Ladle into soup bowls. Serve with a side of avocado slices.
SOPA DE SALCHICHóN RECIPE - (3.9/5)
Provided by carvalhohm
Number Of Ingredients 15
Steps:
- 1. In a soup pot or large caldero, heat the oil; add the salchichón, garlic, salt or adobo, onion, cilantro, chopped parsley and stir fry a little on high. 2. Add the water or broth, sazón, sofrito, tomato sauce and bring to a boil. Once it boils, bring down the heat to medium. 3. Add the cubed potatoes and celery. 4. Wait approximately five minutes and add the noodles. Stir frequently to avoid excessive sticking, adjust water when necessary. When the noodles are fully cooked, turn the heat off.
CHEF JOHN'S SPANISH GARLIC SOUP (SOPA DE AJO)
Sopa de Ajo is a wonderfully rustic bread soup spiked with sliced garlic, paprika, and ham. If that wasn't enough to get your attention, it's also topped with eggs poached in a fragrant, brick-red broth. It's like a steaming bowl of breakfast-for-dinner.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Spread French bread onto the prepared baking sheet and drizzle 1 tablespoon olive oil over the top; gently stir to coat bread.
- Bake in the preheated oven until crispy and lightly browned, 15 to 20 minutes.
- Heat 1/4 cup olive oil in a heavy pot over medium heat. Cook and stir garlic in hot oil until just golden, 1 to 2 minutes. Add ham; cook and stir until heated through, about 1 minute. Add 1 to 2 teaspoons of paprika and cook for 1 minute more. Pour bread into pot and toss to coat with hot oil mixture.
- Pour chicken broth into bread mixture; add cayenne pepper, salt, and black pepper and stir. Bring to a boil, reduce heat to medium, and stir in parsley.
- Crack each egg into a small bowl or cup. Make 4 depressions in the bread on top of the soup with a spoon. Slowly pour an egg into each depression. Cover the pot with a lid and cook until egg whites are firm and yolks are thick but not hard, 2 to 3 minutes. Ladle soup into bowls and spoon an egg on top.
Nutrition Facts : Calories 447 calories, Carbohydrate 33.7 g, Cholesterol 201.3 mg, Fat 26.8 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 2072.9 mg, Sugar 3.3 g
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