Easter Soup Recipe

Easter Soup Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1/4 kilo: tinned chickpeas,
1/4 kilo: dry white beans,
1/4 kilo: 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

Directions:

5-6 strands saffron
1 bay leaf
4-5 tbsps spanish extra virgin
-oil and salt

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 P

rez Solsona

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Source from luhu.jp