Andalusian Picadillo Broth
Soup
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Cook Time
5 h
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This Andalusian picadillo broth is a traditional recipe that I always prepare for Christmas dinners. It is a comforting and flavorful spoon dish, perfect for warming up on cold days. The secret is in the broth, which is cooked over low heat with chicken, beef and ham, which gives it an incredible depth of flavor. Then, the minced meat and boiled egg are added, along with some thin noodles, to create a delicious and nutritious soup. It is a dish that always triumphs at home and that can be prepared in advance!
Ingredients (10 ingredients)
-
2 piece Chicken carcass
-
2 piece Chicken hindquarters or breast
-
1 piece Beef bone
-
1 piece Ham bone or tip
-
2 piece Carrot
-
2 piece Leek
-
2 piece Egg
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Spearmint
-
Water
-
Angel hair pasta
Preparation (8 steps)
Preparation of the vegetables
Wash and peel 2 carrots. Make a cross-shaped cut in 2 leeks to remove the soil. Place the clean carrots and leeks in the Thermomix bowl.
Chop the vegetables
Chop the vegetables for 5 Sec./Level 5.
Cooking the broth
Add 2 chicken carcasses, 2 chicken hindquarters or breast, 1 beef bone, 1 ham bone or tip and plenty of water to cover the ingredients to the Thermomix bowl. Program 60 Min./100°C/Level 1.
Strain and cool the broth
Strain the broth with a fine sieve and reserve in the refrigerator for at least 4 hours so that the fat solidifies on the surface.
Cooking the eggs
While the broth is cooling, place 2 eggs in the Thermomix bowl. Add water to cover the eggs. Program 15 Min./100°C/Level 1.
Chop the meat and eggs
Remove the ham and chicken meat from the broth. Shred the chicken meat and cut the ham into small cubes. Cool, peel and chop the boiled eggs into small cubes. Reserve the minced ham, chicken and egg.
Prepare the soup
Degrease the reserved broth. Pour the degreased broth into the Thermomix bowl. Add the minced ham, chicken and egg. Add fine angel hair type noodles to taste. Program 8 Min./100°C/Level 1/Left rotation.
Flavor and serve
Add a few sprigs of spearmint to flavor the soup. Taste and rectify with salt if necessary. Serve hot in a deep dish.
Finished cooking? Great! 🎉
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Created by
Lucia Gomez
2
Rezepte
0
Kochbücher
Allergens
- Eggs
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