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.
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.
© con jamón spain