Sopa de espárragos verdes

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A warm Spanish soup today :

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This month :

Blog-checking lines: Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!

(more here)

Besides the classic (with a complicated broth), there was an asparagus version that I’ve preferred.

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I combine the 2 recipes and changed… well, here is my broth, based on a grilled onion, with stalks of turnip, cloves, laurel, thyme, rosemary, a dry mushroom and chick peas.

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In the South of France, this type of simple bread soup existed too. Particularly aigo boulido in Provence, so my impression is garlic is the main ingredient.

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It’s the season of frozen green asparagus. Always.

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The soup with the bread.

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Poached quail egg. A similar soup with one egg is called “bouillabaisse borgne” one-eyed bouillabaisse.

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So we have a 4 eye monster soup.

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Mmmm, it’s very filling.

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