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  Added: May 22, 2012  •  Visited (138)  •  Print version Print this recipe (18)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Medley Soup
(Sopa Mezclada)
What You Need:
  • Veal
  • Potatoes
  • Turnips
  • Cabbage
  • Celery
  • Haricot beans
  • Rice
  • Vermicelli
  • Saffron

  • How To Cook:
    1. Bring some good veal stock to the boil, then add a mixture of cut-up vegetables, such as potatoes, turnips, cabbage, celery and previously soaked and cooked haricot beans.

    2. Simmer gently until all the vegetables are well cooked.

    3. About 20 minutes before serving, add a few spoonful of rice and of vermicelli, with a good pinch of saffron, and continue cooking until these are done.

    4. The finished soup should be thick and satisfying.

    This recipe is also available in:
    Cuisine ╗ Europe ╗ Spain
    Dish ╗ Soup
    Main Ingredient ╗ Meat & Poultry ╗ Veal & Calf
    Main Ingredient ╗ Vegetables ╗ Turnip
    Main Ingredient ╗ Pasta ╗ Vermicelli


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