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Spain
Appears in
Published 2000
Spanish soups are often hearty stewlike affairs made with an assortment of meats and sausages, beans, lentils, and sometimes fish and seafood. What a healthy Spanish peasant is likely to eat as an opener to a meal would probably suffice as a main course in a generous American dinner.
Although the best-known Spanish soups are elaborate and often require long cooking, the principles are simple; meats are simmered in water or broth with beans or chick-peas (garbanzos) until the meats are tender and the beans have absorbed most of the surrounding liquid. Faster-cooking meats such as sausage or chicken are added during the last hour of cooking.