By Lisa & Tony Sierra. Spanish Food Expert
To organize this recipe because the locals do, it'll take a moment. This scrumptious Spanish soup recipe in the Madrid area requires a little advanced preparation, while you must soak both cod and also the garbanzo beans (chickpeas) for around 24 hrs. However it's worthwhile, and also the answers are a wealthy soup that's filled with flavor. Like many soups, it appears to obtain better still when eaten the very next day! If you're planning a chilly-weather tapas party, additionally, it is effective offered in small bowls among the more hearty tapas from the evening. Make sure to serve some lighter vegetable dishes to go with this filling soup!
Ingredients
- 1/2 lb. dried salt cod, (bacalao)
- 1 lb dry garbanzo beans (chick peas)
- 2 onions
- 1 whole clove
- 1 carrot, peeled and reduce 3 pieces
- 1 bay leaf
- 1 1/2 lb fresh green spinach (or 2 packages frozen, chopped green spinach 10 oz each)
- 1/2 cup essential olive oil
- 2 cloves garlic clove, chopped
- 1/2 teaspoon sweet Spanish paprika
- 2 ripe tomato plants, peeled and sliced
- 2 eggs (optional)
- salt to taste
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Preparation
This garbanzo and green spinach soup recipe makes 6 servings like a primary course or 12 servings like a tapa.
The Night Time Before. The night time before you decide to intend on cooking this dish, soak the dried salt cod inside a glass baking dish full of cold water. Make certain the fish is entirely engrossed in water. You need to alter the water 2-3 occasions before cooking the fish to make sure that the salt has leached out.
Soak the garbanzos overnight inside a stockpot, ensuring water covers the beans.
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Pour the garbanzos right into a colander. Inside a large stockpot, in which you will prepare the soup, pour within 9 glasses of water and produce to some boil. When you are awaiting water to boil, rinse cod and reduce small pieces (2” x 2”). Peel one onion and place it having a whole clove. Once the water boils, place the garbanzos, cod, onion, carrot and bay leaf. Bring water to a boil. Reduce heat, cover and simmer.
Wash the green spinach completely to make sure there's no sand inside it. The simplest way to get this done is to put a colander within the sink, place a lot of green spinach within the colander and spray it with water while you turn the leaves over. Once cleaned, steam the green spinach for around a few minutes. Drain of water by squeezing it after which chop it coarsely.
If you work with frozen green spinach, thaw the packages and permit the green spinach to empty, squeezing extra water from this.
Peel and chop the onion coarsely. Saut the onion and chopped garlic clove in roughly singleOr4 cup of essential olive oil. Add some paprika and also the tomato plants and saut for five minutes.
Place the sauted mixture and green spinach in to the garbanzos and cod and then simmer.
Once the garbanzos are nearly done – after a couple of 1/2 hour of simmering, take away the onion, carrot and bay leaf. Go ahead and take clove from the onion and discard. Put the onion, carrot and also large spoonfuls from the garbanzos inside a mixer and puree. Return the puree towards the soup and then simmer before the garbanzos are tender. Serve hot having a baguette.
Optional. If you want to include eggs, boil the eggs until hard. Take away the shells and chop them into small pieces. Add eggs towards the soup right before serving and stir.
