Extremadura-style potato and paprika soup
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Soup
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Potato peeled 900 g
- Garlic peeled 8 g
- Water for the soup 1000 g
- Extra virgin olive oil for softening 35 g
- Bay leaf 1 leaf 0.2 g
- Sweet paprika ground 5 g
- Black pepper ground 0.4 g
- Parsley chopped 5 g
- Salt to taste 4 g
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Method
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Cut the potatoes into irregular slices about 5 mm thick. Heat all the oil in a saucepan and cook them over medium heat for 6-8 minutes, stirring to prevent sticking.
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Add the chopped garlic and cook for a minute. Remove from the heat, add the paprika and stir briefly. Immediately pour in all the water; add the bay leaf, pepper and salt. Return to the heat and simmer gently, covered, for 20-25 minutes until the potato is tender.
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Remove the bay leaf. Lift out about 100 g potato, mash with a fork and return to the saucepan to thicken the soup. Stir in all the parsley and divide between four bowls.
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