Spanish Ham Peasant Soup Recipes

SPANISH PEASANT SOUP | SOPA CAMPESINA RECIPE

Steps:

• Cut 2 peeled carrots into small 1/4 inch (.635 cm) thick pieces, cut 2 stalks of celery into small 1/4 inch (.635 cm) thick pieces, roughly dice 1/2 onion, thinly slice 4 cloves of garlic and drain 1 jar of cooked chickpeas (570 grams / 20 ounces / or 2 cups) into a sieve and rinse under cold running water
• Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in the diced onion, sliced garlic, chopped carrot & chopped celery and mix with the olive oil, after 3 minutes and the onion is translucent, add in 1/4 cup (60 ml) white wine and 1/2 tsp (.5 grams) dried thyme, mix and simmer for 2 minutes or until the wine has incorporated into the vegetables, then add in the drained chickpeas and season with sea salt & black pepper, gently mix together, then add in 4 cups (900 ml) vegetable broth, 1 tablespoon (3.75 grams) freshly chopped parsley and 1 sprig fresh rosemary, mix and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat
• After simmering for 20 to 25 minutes, the soup should be perfectly cooked and your kitchen filled with amazing aromas, remove the stock pot from the heat, transfer the soup into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

SPANISH PEA SOUP WITH CRISPY HAM

Steps:

• In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
• Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.
• Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.

ITALIAN PEASANT SOUP

Steps:

• In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink. , Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

10 TRADITIONAL SPANISH SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Spanish soup in 30 minutes or less!

SPANISH PEASANT SOUP

Steps:

• in a large bowl put the bread& 1 clove of minced garlic, add vinegar& mix well.
• Let stand for 2 hours.
• Mix in the tomatoes, peppers, cucumbers& the other 2 cloves of garlic.
• Add the ice water keep chilled.

SPANISH HAM PEASANT SOUP

Steps:

• Check chick peas for foreign material, rinse, place in stock pot with 4 C water. Bring to a boil, simmer for 1 hour, turn off and let sit for 2 hours, drain. While the chick peas are simmering, place ham bone in crock pot with 6 C water and bay leaves. Simmer for 6-8 hours. Add the chick peas when they have soaked for the time stated above. Test at 6 hours to see if the chick peas are tender but still somewhat have texture. You can stop here freeze the stock, chill it for the next day to finish or continue as stated below. To finish the soup, saute the onion and celery, when sweated down, but not fully cooked and having texture, add the garlic to cook off the rawness. While the veg is sauteing, add a pinch of red pepper to your taste (just a background note of heat), pick out the ham, and separate the chick peas. Discard the bay leaves. Return the peas to the stock. Add the sauteed veg. to the stock, simmer. Pick off the meat from the ham bone, chop and add to the back to the soup. Remove the stems from the tomatoes and chunk, add the tomatoes with remaining juice. Simmer 15 mins. Season as necessary. Slice bread. Shred cheese. Dish out in bowls, float a crunchy pies of bread, and add as much cheese as you desire.

ETRUSCAN PEASANT SOUP

Steps:

• Heat olive oil in heavy 4 quart sauce pan.
• Cut sausage into 1/2 inch pieces.
• Brown sausage in pan until no longer pink.
• Add onion and garlic and stir until softened.
• Add spinach, chicken broth, diced tomatoes, beans and red pepper.
• Heat to a boil and simmer for 15-20 minutes.
• Ladle into bowls and sprinkle with parmesan cheese.