Hi all, I would like to wish you all Merry Christmas and I hope all your dreams comes true.
Special thoughts go to all who will have to spend Christmas on their own and those who lost someone special. It can be a hard time of the year but remember there is always someone thinking about you all.
This month I decided to make a hot soup typical from South Spain. It’s a handy recipe we often make to use up our Christmas dinner leftovers. Hope you all enjoy it.
1 piece of veal shank
1 or 2 chicken thighs
A white bone
1 piece of salt pork
A piece of rib cerdo
A ridge of bone cerdo
1 piece of fresh bacon
2 potatoes cut into four biggie
1 small celery
4 or 5 carrots
3 or 4 handfuls of chickpeas
- Put the chickpeas to soak the day before. Rinse the bones under running water to remove excess salt.
- Put everything except for potatoes in a large espresso pot and cover with water. Bring to boil and remove the foam that is release by simmering.
- Once you removed the foam, add the potatoes and close the pot, putting the valve on.
- Count 30 minutes from when it starts beeping. Open the pot and season to taste. It is not advisable to add salt before, because even if you wash the bones, they still contain lot of salt.
Put the fish in a serving dish with the vegetables and pour over the garlic mixture. Get lots of crusty bread and
Lots of love