MALLORCAN SOUP
Chevy Hotel
Preparation:
Put the olive oil in an earthenware dish over a medium heat, when hot, add the lean pork, the belly pork and the finely chopped garlic; when fried, add the chopped spring onions and the parsley. Fry for a couple of minutes then add a teaspoon of paprika and the chopped tomatoes.
When well fried add one litre of water, the shredded cabbage, the artichoke hearts, the cauliflower, the baby broad beans and the peas.Season with salt and pepper, and lastly add the mushrooms. Leave to cook for 20 minutes.
In an another earthenware dish place a layer of the sliced bread and on top place a layer of the vegetables, do another layer of bread then finish with a layer of vegetables. Pour over a few drops of olive oil, and leave to rest for 5 minutes. Serve with hot green chillies, radishes and mallorcan olives.
Ingredients
For 4 people
100 g. of salted belly pork.
6 spring onions.
100 g. of baby broad beans.
1 cabbage.
Black pepper.
20 cl. of olive oil.
6 mushrooms (saffron milk caps).
200 g. of lean pork, cut into pieces.
6 artichokes.
4 cloves of garlic.
100 g. of cauliflower.
Parsley and salt.
Sal.
Paprika.
6 tomatoes.
600 g. of (sopas de pan) dried mallorcan bread sliced very thinly.
