Soups are beloved in Spain, and you are sure to be served a bowl if you visit a Spanish family for any length of time, whether it is winter or summer. This recipe is perfect for winter nights, and freezing in small containers, reheating as needed when someone in the house comes down with a cold.
Yields = 1 gallon = 16 cups
5 oz chorizo fresco
2.5 lbs whole chicken
6 oz bacon
3 oz jamon Serrano
6 oz pork ribs
6 oz white beans (canned and drained)
3 ea Idaho potatoes (peeled)
1 gal water
Place all ingredients in pot and bring to boil
Reduce to simmer for 1 hour
Remove chicken and chorizo and set aside
Continuing simmering for 2 hours
Remove remaining meat from broth
Shred/dice all meat into bite size pieces (serves as garnish for soup)
Once cooled, blend broth, beans, and potatoes in food processor
Season with salt to taste
Serve in bowls and top with diced meats
Additional suggested garnishes: – ALL AS NEEDED
3 ea idaho potatoes (peeled, diced, boiled)
1 bu broccoli rabe (diced)
1 cup butternut squash (peeled, sliced-bite size, boiled)
1 cup white beans
Dash of pimenton (Spanish paprika) on top