'Sopa de picadillo'
Which area of Spain is it typical?
- Autonomous region:
Ingredients for 6 people: For the stock 1/2 hen 1 kilo of cow's bones 2 ham bones 4 leeks 3 celery stalks 1 medium-sized onion 300 gm of potatoes 1/4 kilo of chickpeas Salt For the soup 1/4 kilo of rice 150 grams of diced ham 2 boiled egg 1 sprig of mint
Heat 3 litres of water in a cooking pot and add the hen, bones, soaked chickpeas; the peeled and chopped potatoes; half the peeled and chopped onion; the sliced carrots and the rest of the cleaned vegetables, cut into large pieces. Cover the pot and allow to cook on a low heat for between 2 to 3 hours. After this time, remove from the heat, take the hen out of the stock, de-bone it, de-bone the meat and set aside. Strain the stock through a colander and also set aside. Place the strained stock in a pan and heat, and when it is hot, add the rice and diced ham. Cook on a high heat for 15 minutes, until the rice is ready. Then separate and pour into a soup tureen.
When you serve it, add the de-boned hen, the chopped hard boiled eggs and the sprig of mint.
- First course
- Cooking time:
- More than 3 hours
- All year round
- Folic Acid: