Earlier today we looked in the fridge and decided to make a soup – and it turned out pretty well, too. In March we preserved some lemons and so glad we did as, in the right dish, they add a fabulous flavour.
Ingredients: onions, green peppers, tomatoes, mushrooms, handful of chopped coriander (parsley would do), loads of garlic, black pepper, salt, dry sherry.
Method: Fry the vegetables for 20 minutes, add a litre of water and the coriander and let it simmer for 45 minutes. Add a dash of dry sherry near the end.
Part 2
At the same time mash up (or whizz) some more coriander, garlic, rock salt, olive oil and preserved lemons (if you have some) to make the pesto. Aim for about 1/2 a cup.
Make some croutons (from stale bread) in the shape of an amphibious landing-craft, toss in the pesto, sprinkle with olive oil and put in medium oven for about 30 minutes until crispy.
Serve the soup, add the pesto croutons and grate a little hard cheese on top.
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© con jamón spain
con jamón spain 
I… think I’ve been eating the wrong shape croutons all my life!
Posted by ladyofthecakes | July 11, 2014, 9:29 pmIt’s a very important step. Get it wrong and you’re done for.
Posted by con jamón spain | July 11, 2014, 9:30 pmOh my, that sure does look good 🙂
Posted by alisonsye | July 11, 2014, 9:28 pm