Menestra De Legumbres a La Castellana

Pottage of Vegetables in the Castilian Manner

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This pottage or soup is reminiscent of the “pottage” in old English cooking, which were hardly “soups” in the present acceptation of the word. They were more in the nature of stews, and this Spanish “menestra” is more of a meat and vegetable ragoût or stew.


  • Hot cooked mutton, beef or chicken

For the garnish

  • Either a small piece of pork or ham, cut in small pieces
  • 1 chopped onion, the bottoms of globe artichokes in quarters, French beans, peas, lettuce, finely chopped, a few small new potatoes
  • 1 very small marrow, peeled, and cut in chunks, a few tablespoons of tomato sauce
  • 1 glass of white wine, lard or butter, salt, pepper and a good pinch of nutmeg.


Put lard or butter in a deep frying pan and, when melted, put in all the vegetables, season with salt, pepper and nutmeg, add the white wine and tomato sauce, mix all well, cover the frying pan, and simmer till all the vegetables are thoroughly cooked, stirring occasionally. Serve with meat or chicken.