Picadillo Soup
Practicooking. The kitchen as a meeting point
Preparation: 5h
Diners: 3 people
Difficulty: Medium
Age: Over 10 years old
A stew, traditionally with meat, vegetables and legumes is always a joy to eat and gives us a great energy boost. However, if you want to lend it that extra special touch, we suggest transforming the classic picadillo soup: add a few mint leaves and surprise yourself with the result. This healthy recipe is a new suggestion from Practicooking, a Fundación MAPFRE and Fundación Dani García initiative to make cooking healthy and enjoyable.
Allergens
Gluten
Eggs
Ingredients and preparation
For the stew:
• 1.5kg of chicken
• 1kg of shank
• 1kg of pork shoulder
• 300g of Serrano ham
• 300g of garbanzos
• 60g of ham bone
• 60g of salted rind
• 100g of leek
• 200g of carrot
• 150g of potatoes
• 8 liters of water
- Clean the chicken of any viscera.
- Scald the ham bone and set aside.
- Soak the garbanzos the day before making the broth.
- Put the previously washed ingredients into a pot and tip in the water.
- We will leave it to cook for approximately 4 hours.
- Strain the stock and set all the meat and garbanzos aside for other preparations.
For the picadillo soup:
• 500g of stew
• 100g of fine noodles
• 1 boiled egg
• 70g of ham from the stew
- Heat up the stock.
- Once it starts to simmer, add the noodles and the chopped egg and finely diced ham. In two minutes the noodles will be cooked.
Final touches and presentation
- Serve in a soup bowl and add a few fresh mint leaves which will lend a special Andalusian touch to our soup.