Spanish Potato Soup Recipes - Sopa de Patatas
A simple and very economical and tasty dish, the first Spanish Potato Soup Recipe originates from Extremadura, in the region La Vera. Serve this soup with a bottle of Spanish red wine, for the real taste of Spain.
The real flavour of this soup comes from the sweet smoked Spanish Paprika, you can add other herbs and spices if you like, but keeping it simple, is what makes this soup so special.
The second recipe is even easier and has a wonderful taste of chorizo.
Ingredients
120 ml extra virgin olive oil
1 onion
5 cloves garlic
2 1 kg potatoes, new potatoes work well in this recipe. You want to use potatoes that , as they hold their shape better, but any will do.
2 red bell peppers
2 tsp sweet smoked Spanish paprika (4.50 grams)
1 litre water
2 bay leaves
1 baguette, a day old baguette or bread works best.
Salt and pepper
handful fresh parsley
Method
In a pan heat 60 ml extra virgin olive oil over a medium heat.
Roughly chop the onion and thinly slice the garlic, add to the pan with the hot olive oil, cook for about 5 minutes.
Peel and cut the potatoes into thin slices and the red peppers into strips, add to the garlic and onions. mix together and cook for 5 minutes, then add in the paprika and season generously with sea salt and black pepper, quickly mix together, then add in the water, enough to cover the ingredients add the bay leaves, turn the heat to high.
Once the water comes to a boil, place a lid on the pan and lower to a low-medium heat
Simmer the soup for about 15 minutes or until the potatoes are fully cooked, remove the pan from the heat.
While the soup is simmering, heat a frying pan on a medium heat and add 60 ml, extra virgin olive oil
Cut the baguette into 1/2 inch (1.25 cm) thick slices, add the slices into the pan with the hot olive oil, all in a single layer, fry for 3 minutes per side or until golden, then set aside
Add the fried slices of baguette into shallow bowls, in a single layer, top off with the potato soup and garnish with fresh parsley, serve at once, enjoy.
Some Spanish households/restaurants will serve the sliced bread on top of the soup, but top or bottom the bead soaks up all the flavour.
Spanish Potato Soup Recipes
Spanish Potato Soup 2
500 gr. potatoes, peeled and sliced
1 small chorizo cut into pieces
I onion, chopped
1 litre vegetable stock
1 celery stalk, sliced
Salt and pepper to taste
Grated cheese (optional)
Method
In a large saucepan pour in the vegetable stock, add the potatoes, celery and onion, cook for 15 - 20 minutes, add the chopped chorizo, cook for a further 10 minutes, then remove the pieces of chorizo.
Remove from the heat, blend until smooth.
Serve pipping hot, sprinkled with small pieces of chopped chorizo and grated cheese.
Paprika
Where Does Spanish Paprika or Pimentón Come From?
Paprika is made from ground, dried red chile peppers originally from the Americas. So important is paprika to Spanish cooking and so demanding are the Spanish of quality paprikas that there are Denominations of Origin (D.O.) for paprika. One of the D.O. is located in Murcia. The other and more famous is La Vera, which is located in Cáceres, Extremadura, southwest of Madrid. Both of these areas are warm and dry in the summer, which makes them perfect for growing peppers.
It is said that Christopher Columbus brought paprika back to Spain during his second voyage and served it to Ferdinand and Isabella in Extremadura and even though it was a bit hot and spicy for the king and queen, the monks of the monastery in Guadalupe passed it along to other brothers and it was spread from Extremadura all over Spain.
What Are the Types of Spanish Paprika?
There are several different types of Spanish paprika, made from different kinds of peppers.
Pimentón Dulce or Sweet Paprika: Round red peppers make this mild, light orange paprika.
Pimentón Agridulce or Medium Hot Paprika: Longer, dark red pepper make a medium-hot paprika.
Pimentón Picante or Hot Paprika: Made from any of several different types of long red peppers.
Find lots more Spanish Recipes HERE
