Apr 13, 2010, 11:36 AM
Post #6 of 6
Now, for the Spanish style Sopa de Pan that goes well as an accompaniment to the Chiapanecan style black mole described in the above posting:
Remember, this soup, if prepared correctly is more a thick bread pudding as opposed to a liquid soup.
SOPA DE PAN COLETO STYLE*
* Please note that garlic is not typically used in abundance in Chiapas and, we are told, is used primarily as an aid to digestion . In fact, our Coleto friends who made this Spanish style soup popular in San Cristóbal used no garlic at all in their soup. The garlic in the recipe below is our addition and may be omitted altogether. However, this is a soup with a Spanish heritage.
6-7 Hard Boiled Eggs
3-4 Stale Sliced Bolillos or Fresh Bolillos hardened and dried but not browned in the oven
Pinch of Saffron to taste
Green Beans cooked al dente (1 or 2 Cups)
4-5 cooked Carrots sliced
5 Small Boiled Potatoes
Several Boiled and Sliced Calabacitas (Zucchinis)
Approximately 1 C Blanched Almonds
1 C Raisins More or Less
3 to5 Tomatoes, 2-3 Sliced Onions (Yellow or White) and thinly sliced garlic to taste all sauted together in lard (or fruity Spanish extra virgin olive oil) until soft but not browned
2 Large Platanos machos (preferably green to moderately ripe) sauted in lard (or also substitute the olive oil)
Caldo de Pollo reserved from the above Chiapaneco Mole recipe to which one has added the saffron and some salt to taste reheating to blend
Layer in a large pan or clay pot:
Some Sauted tomato, Onion and Garlic Mixture
Some Platanos Machos
Some Boiled Potatoes, Carrots, Sliced Hardboiled Eggs, Blanched Almonds, Raisins and the Sliced Bolillos (or French Bagettes)
Repeat the layering process in the same order until the pan or pot is more or less filled
Ladel the Saffron infused Caldo de Pollo over the layered mixture until the caldo is about 1/2 the volume of the layered ingredients. Remember that the goal here is to achieve the texture of a bread pudding.
Cover and slowly simmer this mixture on the stove top for about 20 minutes or so.
Serve in a separate bowl to accompany the Chiapanecan Mole and tortillas.
(This post was edited by Hound Dog on Apr 13, 2010, 2:59 PM)