Andalusian Picadillo Soup
The Andalusian picadillo soup: stew broth with hard-boiled egg, chopped ham and noodles. Uses the broth from the cocido.
- Total
- 20 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- cocido broth1.5 qt
- angel hair pasta3.5 oz
- egg2
- serrano ham2.75 oz
- mint1
- salt1 pinch
Method
- 1
Boil the egg 10 minutes, cool and chop.
- 2
Chop the serrano ham cubes into small dice.
- 3
Heat the stew broth and, when it boils, add the fine noodles. Cook 4 minutes.
- 4
Add the egg and the ham.
- 5
Serve with a few mint leaves. Taste before salting.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
