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Sopa de espárragos trigueros
Wild asparagus and bread soup
Sopa de espárragos trigueros: Extremadura's wild asparagus, garlic and bread soup with a poached egg in each bowl
In March and April people across Extremadura walk the field margins and olive groves picking thin, bitter wild asparagus, and much of the haul goes into this soup. The spears are fried with garlic and smoky pimentón de la Vera, simmered with water, thickened with thin slices of stale bread, and an egg is poached in the pot for each person. It is a country supper for chilly spring evenings. Thin green asparagus from the shops works well. Chef's tip: take the pan off the heat before adding the paprika, so it doesn't scorch.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz wild or thin green asparaguswoody ends snapped off, cut into 3 cm pieces
- 5 tbsp extra virgin olive oil
- 4 cloves garlicsliced
- 5 ½ oz day-old country breadvery thinly sliced
- 5 cups water or vegetable stockhot
- 1 tsp salt
- 4 eggs
- 1 pinch ground cumin (optional)
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Method
0/6 doneStep 1: Heat the 5 tbsp extra virgin olive oil in a wide casserole over a medium heat. Fry the 4 cloves garlic for 1–2 minutes until golden, then add the 14 oz wild or thin green asparagus and fry for 5 minutes until bright green and starting to soften.
7 minStep 2: Add half the 2 ⅝ oz day-old country bread and fry for 2 minutes, stirring, so it soaks up the oil. Take the pan off the heat, stir in the 1 tsp sweet smoked paprika (pimentón de la Vera) and a pinch of 1 pinch ground cumin if using, then immediately pour in the 5 cups water or vegetable stock. A common mistake is adding the paprika over the flame: it burns in seconds and the soup turns bitter.
3 minStep 3: Add the 1 tsp salt and simmer for 10 minutes until the asparagus is tender.
10 minStep 4: Add the rest of the 2 ⅝ oz day-old country bread and simmer for 5 minutes until it softens and thickens the soup.
5 minStep 5: Lower the heat so the soup barely trembles. Crack the 4 eggs into the soup, spaced apart, cover and cook for 4–5 minutes until the whites are firm and the yolks are still soft. For pregnant women, young children or anyone with a weakened immune system, cook for 2–3 minutes more until the yolks are set.
5 minStep 6: Ladle into deep bowls with one egg in each and serve hot.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 13 g
- Carbs
- 25 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sopa de espárragos trigueros take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sweet smoked paprika (pimentón de la vera)?
- Sweet paprika + a pinch of chipotle or a drop of liquid smoke.
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