Castillian soup

                                                                                                                        Receta en Español

 Castillian soup is tipical from several Spain regions, it receives that name because Castilla is the region where it was cooked for the first time. This recipe has a humble origin, depending on the region and the family economy more or less ingredients can be used, the minimum ingredients are broth, bread, garlic, paprika and egg.

Today I present to you the version from Burgos where they add ham to the previous named ingredients.

Ingredients:

- 1 l meat broth.

- 3 garlic gloves.

- 1 tablespoon paprika.

- olive oil.

- 1 bread from the previous day.

- 1 egg by person.

- 100 grams ham.

Method:

1- Use some meat to make meat broth,  I used one bone and some portions of chicken and meat ,all mixed with a large quantity of water and some salt. I used the pressure cooker, put it on a high heat until the steam goes out, and then on a low heat for 1 hour.

2- Cut the garlic into slices and sautée it with some oil.

3- Cut ham into little cubes and add it to the casserole , cook for 2 more minutes.

4- Cut bread into thin slices, add it to the casserole.

5- Add paprika and cook everything for 3 minutes.

6- Add the broth to the casserole, put it on a high heat until it reaches boiling point.

Then put it on a low heat and cook for 15 minutes.

7- Now whisk the eggs, add them to the soup little by little , always stirring the soup while the egg is pouring.

and there you have it.

It is a tasty dish, comforting in winter and very easy to cook.

You can see the elaboration on my youtube channel:

Burgos