Easter soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | kilograms | tinned chickpeas |
| ¼ | kilograms | dry white beans |
| ¼ | kilograms | peas |
| 1 | sprig fresh fennel | |
| 1 | whole garlic bulb | |
| 1 | tomato, quartered | |
| 1 | onion, quartered | |
| 300 | gr dried salted cod | |
| 1 | sweet dried red pepper | |
| 2 | potatoes, peeled and cut into small; cubes | |
| 1 | bay leaf oil and salt | |
Directions
5-6 strands saffron
4-5 tbsps spanish extra virgin 1. De-salt the cod by soaking in water overnight (change the water 3 or 4 times). Also soak the beans in plenty water.
2. Heat the oil in a large pan and add the drained beans, garlic bulb, onion, tomato bay leaf and dried pepper. Stir and cook for a few minutes.
Cover with water and cook gently until all the ingredients are tender. Now add the drained chickpeas and the sprig of fennel.
3. While this is cooking, drain the cod and cut into cubes.
4. Before the chickpeas are soft, add the potatoes, crumbled saffron, the peas and cubed cod, and finish cooking gently for 10-15 minutes.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000