Catalan soup, like so many Spanish soups, is usually thickened with egg yolks. An equally delicious variation, which results in a thinner soup, is to omit the eggs and serve sprinkled with grated cheese.
For 6 servings you'll need:
Simmer gently for 30 minutes. Just before serving, beat the egg yolks together with a little of the soup. Stir well into the rest of the soup. Sprinkle with chopped parsley.
For 6 servings you'll need:
Delicious Catalan soup |
- 3 large onions
- 2 potatoes
- 2 oz/50 g1 1/4 cup chopped ham
- 2 egg yolks
- 3 pts / 1.5l / 6 cups stock
- 1 glass white wine
- few sprigs thyme, chopped
- 1 stick celery
- few sprigs parsley, chopped
- 3 tomatoes
- pinch nutmeg
Simmer gently for 30 minutes. Just before serving, beat the egg yolks together with a little of the soup. Stir well into the rest of the soup. Sprinkle with chopped parsley.
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