Basque Garlic and Bread Soup ( Sopa De Ajo)
Make and share this Basque Garlic and Bread Soup ( Sopa De Ajo) recipe from Food.com.
Basque Lentil Potato Soup
I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it’s best when it’s made 24 hours in advance. All I can say is if it’s this good today, I can’t wait for tomorrow. If you don’t have chorizo use any other spicy sausage like linguica. Recipe courtesy of Beyond Burlap–Idaho’s Famous Potato Recipes, Junior League of Boise. This recipe says it serves 4 to 6 people, but in my opinion it serves 8 to 10. However, if you find yourself going back for additional servings like I did, I suppose it would serve 4 to 6.
Basque Potato Soup
This recipe originates from the Basque people of northeastern Spain and southwestern France. This is a very hearty soup, something I’d recommend for a cold winter day.
Basque Chorizo and Lentil Soup
I found this web on the net recently (I was on a Basque kick). I have not tried it out yet, but I am sucker for anything with lentils.
Basque Fish Soup
I just re-found this recipe while going through my Mom’s old file box. She used to make this quite often when I was a child. She probably found the recipe in the newspaper. This is a quick, easy and delicious recipe using ingredients that I usually have on hand. It’s also very versatile as for substituting….I didn’t have fresh parsley so I used dried. I only had 1 can of diced tomatoes so I used the can of Ro-tel, which I did have on hand. Also, use any combo of fish/shellfish…tonight I made this using 2 small tilapia fillets and 1/2 lb. of bay scallops, it was a nice combo. This is a great cold weather soup….it will give you the warm fuzzies. I served it with freshly baked dinner rolls, though a crusty bread would be nice too.
