Sopa de Picadillo (Sopa de picadillo)
Overview
Sopa de picadillo is an Andalusian broth made from the stock of a puchero, the slow-simmered stew of chicken, beef, chickpeas and vegetables. The clear golden broth is served with finely chopped cured ham, hard-boiled egg and a little rice or fine noodles, and often a few mint leaves and a splash of fino sherry. It is light but savoury, and in many homes it is served as a starter on cold days or as a warming cure after a long night.
History
The soup comes from Andalusian home cooking, where nothing from the puchero is wasted: the broth becomes picadillo soup and the meat is used for croquettes or ropa vieja. It is common in Seville, Cádiz and Málaga, and many bars still serve a cup of it in winter. Families often keep a pot of puchero broth to make it through the week.
Main ingredients
Chicken and ham broth, cured ham, hard-boiled egg, rice or noodles, mint, sherry. The soup is built on chicken and ham broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Pork soups · Noodle soups · Rice soups · Egg soups · Mint soups · More soups from Spain
Recipe outline serves 4 · ~100 min
Ingredients
- 1.5 l chicken and ham broth from a puchero
- 80 g cured ham, finely chopped
- 2 hard-boiled eggs, chopped
- 60 g rice or fine noodles
- a few mint leaves
- 2 tbsp fino sherry
Allergens: Contains: Gluten, Eggs, Sulphites. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Bring the broth to the boil.
- Add the rice or noodles and cook until tender.
- Divide the ham and egg among bowls.
- Pour over the broth, add a splash of sherry and a mint leaf.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
