Picadillo Soup

Name: Picadillo Soup (Sopa de Picadillo)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 2 hard-boiled eggs, chopped; 1 sprig of mint, chopped; 150 g (5 oz) long-grain rice; 100 g (4 oz) ham, diced; 300 g (11 oz) potatoes, peeled; 1 teaspoon salt; 3 leeks, cut into large pieces; ½ boiling chicken; 3 carrots, cut into large pieces; 2 stalks celery, cut into large pieces; 1 kg (2 lb) veal or beef bones, blanched; 1 kg (2 lb) veal or beef bones, blanched; 2 large Serrano ham or dry cured ham bones (optional); 2 large Serrano ham or dry cured ham bones (optional); 250 g (9 oz) chick peas; 3 litres (5¼ pints) water

Sopa de Picadillo

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This soup is originally from Andalusia and is one to revive you. The stock is almost opaque, high-lighting the lovely combination of colours of the egg and ham which make up the picadillo. The soup is traditionally served with a sprig of Moorish mint.

Ingredients

For the Stock

250 g (9 oz) chick peas
3 litres (5¼

Europe
Spain
Gluten-free
Soup
Andalusia
Mediterranean

Method

Soak the chick peas overnight in cold water, then drain and rinse.

Place all the stock ingredients in a large pan and bring to the boil. Cover and simmer gently for 2½ to 3 hours to make a good stock. Remove the chicken, bone it, cut the meat into pieces and keep it warm. Strain the stock ready to use for the broth.

Place the stock, rice and ham in a large pan, bring to the boil