Hi all, it’s pretty cold outside at the moment, and there is nothing better on a cold day than hot soup with some crispy bread!

This month we are going to make a typical soup from Andalucia “Sopa de Picadillo”. Hope you all enjoy it.


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
For the soup:
1/4 kilo of rice
150 grams of diced ham
2 boiled egg
1 sprig of mint

Let’s Start:

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 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.

For presentation add some mint leaves it will give a lovely taste and some crusty breadcrumbs. Enjoy xxx

DO AHEAD: Lamb can be roasted 2 days ahead. Cover and chill. Reheat before continuing. Pull meat from bones in large chunks; discard bones and fat. Place meat and vegetables on a platter. Skim fat from surface of cooking juices in pan. Spoon some cooking juices over lamb and vegetables and serve remainder alongside.