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fredstraveltrails

Sopa Cortijeras de Setenil de las Bodegas


Sopa Cortijeras
Picture from Cometelo website

Cortijera Soup is an exceptional recipe for when autumn arrives and it starts to get cold. A stick-to-the-ribs kind of traditional regional soup, it uses local ingredients, and in this case stale bread, because, after all, nothing should be wasted, right? We have not had this soup when we were close by, but it looks and reads…delicious. The combination of the vegetables, chorizo, egg and the bread makes for a hearty, filling, satisfying meal. Try it, you'll find it very interesting, I'm sure, and let me know if you do.


Recipe

Ingredients

  • 8 Tbsp olive oil

  • 1 large onion

  • 1/2 green bell pepper

  • 1/2 red bell pepper

  • 1/2 yellow bell pepper

  • 1 leek

  • 1 bunch of asparagus

  • 4 medium red tomatoes, chopped

  • 1/2 teaspoon of cumin seed

  • 1 Chorizo sausage, sliced

  • One egg per person

  • 1 Liter chicken broth

  • Day-old (stale) bread

  • Salt and pepper to taste


Method

Cut all the vegetables into cubes


In a deep-sided skillet, fry the onions in olive oil until golden


Follow this with the leeks, peppers and asparagus, fry for about five minutes


Then add the tomato, the cumin and salt & pepper to taste


Add the chicken broth and chorizo, bring to a boil and simmer for 15-20 minutes.


Meanwhile, cut the bread into slices and fry the slices in olive oil in another pan.


When the time is up, crack the egg(s) into the soup and allow it to set.


When serving, place the slices of bread into the bowl first, then add the soup, this will keep the bread crispy.


Or, as in the picture, the bread can be served as garlic bread on the side.


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