The Castilian soup is one of those traditional recipes that pass from generation to generation and that in each house give it its touch. It is a variant of garlic soup that includes more forceful ingredients such as serrano ham and sausage, which provide an important caloric contribution to face winter rigors. A good dish of this soup in the food comforts the most painted and, in addition, gives way to the remains of hard bread. Take good note of the Castilian soup recipe with ham and sausage, the traditional one, which I share in recipes and that surely repeats it more times if you dare to try it at home. If you are looking for more recipes, I wait for you on my blog target = _blank rel = nofollowlos sweet secrets of cuca.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Castilian soup with ham and sausage: |
| 1 head of garlic 1¼ liters of water 1 teaspoon of smoked sweet paprika 1 jet of extra virgin olive oil 2 pieces of chorizo 125 grams of serrano ham 150 grams of hard bread 1 pinch of salt 1 teaspoon of choricero pepper meat (optional) 2 eggs |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, boiled, |
Ingredients to make Castilian soup with ham and sausage:
1. We start peeling the garlic and cutting them into thick sheets.
2. We split the bread into pieces, we reserve, we cut the Serrano ham into dice and the chorizo into pieces to be able to start preparing the traditional Castilian soup.
3. We saute the garlic in a pan on the fire with a jet of hot olive oil. We fry until they begin to take color, then we take out and reserve.
4. Add the chorizo pieces to the pan and saute for a couple of minutes. We take out and reserve.
5. In the pan off the fire, add the smoked paprika, stir well and add the bread. We mix very well, put the pan again on the fire and continue stirring the bread for two or three minutes. We retire and reserve.
6. We put a casserole on the fire with the water and add the garlic, chorizo, ham and bread sautéed in the paprika we have in the pan and a teaspoon of choricero pepper meat. We stir well, cover and boil the Castilian soup with ham and sausage for half an hour or 40 minutes.
7. We try, we rectify salt if necessary and remove from heat. We add the egg while stirring, which will be set with the heat of the soup. We immediately serve the traditional Castilian soup with ham and sausage and enjoy it hot. Second, we can opt for a meat plate, such as baked ribs.
