Brown onions in the oil, add the tomato paste, herb bouquet
and parsley and stir in the flour. Add the water and wine and
stir until smooth. Let simmer l/2 hour and add the fish. Cook
30 minutes longer and season with salt, pepper and nutmeg.
Slice the pickles in rings and place them with fried bread in a
tureen. Pour over them the strained fish broth and serve very
hot.
The herb bouquet of Spain varies with the caprice of the
cook. A soup bouquet consists of a bay leaf, a sprig of celery,
another of thyme, or sage, tarragon, marjoram, or basil; some
chives or a scallion; and, more often than not, a strip of sweet
or semi-hot pepper. Every housewife keeps on hand a catholic
variety of garden herbs hanging from the rafters of her kitchen,
SPANISH 109
keeping company with the strings of bright peppers, and strings
of onions and garlic held together by braiding their dried stems.
Her roof will be decorated also during the summer months
with pumpkins, figs and almonds drying under the sun's hot
FIFTEEN-MINUTE SOUP
(So pa al Cuarto de Hora)
24 almonds Vi cup minced ham
5 cups beef broth 2 hard-boiled eggs, sliced
1 cup almond water Salt
l/2 cup raw white fish % teaspoon white pepper
1 cup cooked lobster 1 teaspoon saffron
l/i cup cooked peas % cup rice
Sprigs of parsley✪ Fifteen-Minute Soup (Sopa al Cuarto de Hora)
Blanch almonds and add to the meat broth 1 cup of water
in which they were blanched. Add the fish and lobster, each
cut in small pieces, the peas, ham, eggs, the salt, pepper and
saffron. Grind almonds and add. Put in the rice as soon as the
broth boils and cook 25 minutes. Serve with a sprig of parsley
in each plate. This makes 4 portions.
This quick quarter-hour soup is a favorite restaurant dish
in Seville, where many specialties are cooked to order and hence
the meal is tediously slow. Dining in Spanish restaurants is
apt to be disappointing, because of the numerous courses and
long intervals between. There is a tendency, too, to ape French
cooking, so this great cuisine hasn't the reputation that it de-
serves. It is found at its best, of course, in home kitchens and
at family dinners presided over by the lady of the house who,
indeed, seldom dines in restaurants, and this may be another
reason why the commercial meals of the country are found want-
ing, while those served in the home are superb.
no THE EUROPEAN COOKBOOK
ECONOMICAL, OR POOR MAN'S SOUP
(Sopa Economicd)
l/2 pound veal i marrow bone
3 carrots i herb bouquet
i parsnip i sprig parsley
i onion i tablespoon salt
i ham bone 4 peppercorns✪ Economical, or Poor Man's Soup (Sopa Economicd)
Cut veal in small pieces, slice the carrots, parsnip and onion.
Put all in a deep kettle, add bones, the herb bouquet, parsley,
salt and pepper, and cover well with cold water. Bring slowly
to a boil and simmer for 3 hours.
SOUP WITH NOODLES
{Sopa de Pastas)
The Spanish are partial to simple strained broths with various
paste compositions in them. These pastes were formerly made
in the home, but are now commercially prepared. They in-
clude macaroni, spaghetti, vermicelli, alphabet and other small
fancy shapes. The soup is brought to boiling point before the
pastas are dropped in, and it is not touched during the 10 to 15
minutes necessary for the paste to cook.
VEGETABLE SOUP
(Potaje)
1 pint fresh kidney beans 1 onion, minced
5 pints boiling water 1 small stick cinnamon ✪ Vegetable Soup (Potaje)
Page 45 · 4 recipe records on this page
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Brown onions in the oil, add the tomato paste, herb bouquet and parsley and stir in the flour. Add the water and wine and stir until smooth. Let simmer l/2 hour and add the fish. Cook 30 minutes longer and season with salt, pepper and nutmeg. Slice the pickles in rings and place them with fried bread in a tureen. Pour over them the strained fish broth and serve very hot.
The herb bouquet of Spain varies with the caprice of the cook. A soup bouquet consists of a bay leaf, a sprig of celery, another of thyme, or sage, tarragon, marjoram, or basil; some chives or a scallion; and, more often than not, a strip of sweet or semi-hot pepper. Every housewife keeps on hand a catholic variety of garden herbs hanging from the rafters of her kitchen,
keeping company with the strings of bright peppers, and strings
of onions and garlic held together by braiding their dried stems.
Her roof will be decorated also during the summer months
with pumpkins, figs and almonds drying under the sun's hot
FIFTEEN-MINUTE SOUP (So pa al Cuarto de Hora)
24 almonds Vi cup minced ham
5 cups beef broth 2 hard-boiled eggs, sliced
1 cup almond water Salt
l/2 cup raw white fish % teaspoon white pepper
1 cup cooked lobster 1 teaspoon saffron
l/i cup cooked peas % cup rice Sprigs of parsley
Blanch almonds and add to the meat broth 1 cup of water in which they were blanched. Add the fish and lobster, each cut in small pieces, the peas, ham, eggs, the salt, pepper and saffron. Grind almonds and add. Put in the rice as soon as the broth boils and cook 25 minutes. Serve with a sprig of parsley in each plate. This makes 4 portions.
This quick quarter-hour soup is a favorite restaurant dish in Seville, where many specialties are cooked to order and hence the meal is tediously slow. Dining in Spanish restaurants is apt to be disappointing, because of the numerous courses and long intervals between. There is a tendency, too, to ape French cooking, so this great cuisine hasn't the reputation that it deserves. It is found at its best, of course, in home kitchens and at family dinners presided over by the lady of the house who, indeed, seldom dines in restaurants, and this may be another reason why the commercial meals of the country are found wanting, while those served in the home are superb.
ECONOMICAL, OR POOR MAN'S SOUP (Sopa Economicd)
l/2 pound veal i marrow bone
3 carrots i herb bouquet
i parsnip i sprig parsley
i onion i tablespoon salt
i ham bone 4 peppercorns
Cut veal in small pieces, slice the carrots, parsnip and onion. Put all in a deep kettle, add bones, the herb bouquet, parsley, salt and pepper, and cover well with cold water. Bring slowly to a boil and simmer for 3 hours.
SOUP WITH NOODLES
{Sopa de Pastas)
The Spanish are partial to simple strained broths with various paste compositions in them. These pastes were formerly made in the home, but are now commercially prepared. They include macaroni, spaghetti, vermicelli, alphabet and other small fancy shapes. The soup is brought to boiling point before the pastas are dropped in, and it is not touched during the 10 to 15 minutes necessary for the paste to cook.
VEGETABLE SOUP (Potaje)
1 pint fresh kidney beans 1 onion, minced
5 pints boiling water 1 small stick cinnamon
Records on this page
Fifteen-Minute Soup (Sopa al Cuarto de Hora)Fifteen-Minute Soup (Sopa al Cuarto de Hora)Economical, or Poor Man's Soup (Sopa Economicd)Vegetable Soup (Potaje)