Sunday, September 25, 2011

Catalan soup

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:
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
Slice the onions thinly and brown gently in a saucepan in a little olive oil. Quarter the tomatoes and chop the celery. Add them, with the ham, to the pan. Cook for a few minutes before adding the wine. Simmer gently for a few minutes. Cut the potatoes into small pieces and add to the pan with the thyme, nutmeg and stock.
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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