Potaje de Vigilia
Region: Spain, Andalusia
Category: Soups
Season: Any
Difficulty: Easy
This recipe is from Huelva in Andalusia. It is a hearty soup with lots of flavor, and no meat, hence the name of “fasting” soup, yet it is substantial and very nicely spiced with paprika, saffron, and black pepper. I call it “substantial” because of the marriage of the chickpeas, potatoes, and spinach which not only provides body but is colorful, too.
Yield: Makes 6 servings
Preparation Time: 1:15 hour
6 tablespoons extra-virgin olive oil
4 slices (1/4 pound) French bread
3 tablespoons sherry vinegar
1 medium onion, chopped
2 tomatoes, peeled, seeded, and chopped
2 teaspoons paprika
2 cups cooked canned chickpeas (about 1 pound), rinsed
1 pound spinach, trimmed of stems, washed well, and ripped into smaller pieces
3 boiling potatoes (about 1 pound), peeled and cut into small pieces
½ cup dry white wine
2 teaspoons salt
1 teaspoon freshly ground black pepper
4 cups water
3 large garlic cloves, finely chopped
3 tablespoons pine nuts
¼ cup finely chopped fresh parsley leaves
Pinch of saffron
1 large hard-boiled egg, chopped
1. In a soup pot or flameproof casserole, heat 4 tablespoons olive oil over medium heat, then cook the bread until golden brown and crispy, 4 to 5 minutes. Remove the bread, rip into smaller pieces, and douse with the vinegar.
2. In the same pot, add 2 tablespoons olive oil, then cook, stirring, the onions and tomatoes with the paprika until a thick sauce, 10 to 12 minutes.
3. Add the chickpeas, spinach, potatoes, wine, salt, pepper, and water. Turn the heat to high, and once the spinach wilts and the broth is beginning to boil, reduce the heat to low and cook until the potatoes are very nearly tender, about 45 minutes.
4. Add the garlic, pine nuts, parsley, fried bread, saffron, and hard-boiled egg. Turn the heat off and let the broth rest for 10 minutes, then serve.
Posted: 01/02/2012
