Shepherd's Soup

Dive into the comforting warmth of a Shepherd's Soup, a traditional dish from the mountainous regions of Andalusia, Spain. This hearty bowl is packed with rich flavors and nourishing ingredients, perfect for cozying up on a cold, rainy day. Immerse yourself in the rustic charm of this simple yet satisfying meal, beloved by shepherds for its sustenance and potency.

Ingredients

🥔 3 medium potatoes
🍅 5 ripe round tomatoes
🧅 1 onion
🌿 100 g peas
🌶️ 1 red bell pepper
🧄 2 garlic cloves
🍖 4 slices Iberian ham from Huelva
🌭 100 g chorizo
🍞 1/4 kg loaf bread
🍄 200 g seasonal mushrooms e.g., Portobello
🌿 1 bay leaf
🥚 4 eggs
🍗 1 liter chicken stock
💧 Approx. 500ml 2 glasses water
🫒 Generous amount of Oleoestepa extra virgin olive oil
🧂 Salt
🧂 Pepper

Instructions

1- Prepare Tomatoes:

• Bring a pot of water to a boil.
• Remove the stem from each tomato, making a cross incision at the base of each.
• Submerge tomatoes in boiling water for about 30 seconds to 1 minute, then transfer immediately to a bowl of ice water to stop the cooking.
• Once cooled, peel off the skins and set aside.

2- Boil Eggs:

• Reuse the boiling water to cook the eggs.
• Add a pinch of salt, carefully place the eggs into the water, and boil for 12 minutes.
• Once boiled, set them aside to cool, then peel.

3- Prepare the Sofrito:

• In a Bra Efficient pan, heat a generous amount of Oleoestepa extra virgin olive oil over medium-high heat.
• Dice the onion and add it to the hot oil, sautéing until soft.

4- Sauté Vegetables:

• Chop the red bell pepper and garlic cloves, and add them to the pan with the onion.
• Add one bay leaf to the mix.
• Clean and quarter the mushrooms and toss them in.
• Sauté until the vegetables are tender and lightly caramelized.

5- Incorporate Tomatoes:

• Chop the peeled tomatoes and add them to the pot, stirring to deglaze any caramelized bits from the bottom of the pan.

6- Prepare Potatoes:

• Peel and slice the potatoes into thin-medium rounds.
• Add them to the pot, along with peas, the chicken stock, and water, ensuring everything is covered.
• Bring to a boil and simmer until the potatoes are tender, seasoning with salt and pepper.

7- Prepare Chorizo and Bread:

• In a separate pan, heat extra olive oil.
• Slice the chorizo and sauté until browned and its fat rendered.
• Add sliced loaf bread and toast until it absorbs the flavors.

8- Combine and Simmer:

• Once the potatoes are tender, add the chorizo and bread mixture to the main pot.
• Stir gently to break up bread and some potatoes, thickening the soup.

9- Serve:

• Ladle the soup into bowls.
• Halve or quarter the peeled boiled eggs and arrange them with the Iberian ham slices on top.
• Garnish with fresh parsley.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Nutrition Facts Per Serving:

• Calories: ~600 kcal
• Proteins: ~25g
• Fats: ~30g
• Carbohydrates: ~60g

Equipment:

• El Arte del Olivo Wooden Cutting Board
• Arcos Chef's Knife
• Bra Efficient Pot/Pan
• Glass Bowl
• Generic Slotted Spoon
• Balay Induction Cooktop

Cooking Tips

• Tomato Scalding: Helps easily remove skins while maintaining the tomato's flesh.
• Deglazing: Utilizes the natural acids of tomatoes to integrate flavors from the caramelized pot base.
• Quality Ingredients: Utilize high-quality local products like Iberian ham and Oleoestepa olive oil for optimal flavor.

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Shepherd's Soup