A hearty and filling peasant dish originally eaten by goatherds on the island of El Hierro, this tasty vegetarian soup adds flavour to the potatoes with smoked semicurado cheese. An egg is added for each diner.
Recipe provided by El Enyesque del Archipielago restaurant, CC Costa Mar, Avenida de las Playa 75, Puerto del Carmen.
INGREDIENTS
• 300-400 g of semi-cured smoked Herreño cheese, diced or grated (you can use any smoked goat cheese)
• 3-4 large potatoes, peeled and chopped
• 1 onion
• 2-3 cloves of garlic
• 1-2 ripe tomatoes, peeled
• Fresh coriander (cilantro) or parsley to taste
• 3-4 eggs
• 1.5 to 2 litres of water
• Extra virgin olive oil
• A few saffron threads
• Sea salt
• 1 tspn Pimentón dulce (sweet paprika) (optional)
METHOD
1. To make the broth, bring water to the boil in a large pot. Crush garlic, onions, tomato, saffron, pimentón, salt, oil and herbs roughly in a mortar or give them a quick whizz in a blender. Add to the water with the chopped potatoes and simmer for 20-25 minutes over medium heat until the potatoes are tender.
2. Once the potatoes are cooked, add the diced or grated smoked cheese. Let it simmer for another 5 minutes so the cheese heats through and releases its flavour.
3. Then add the eggs to the broth. You can do this in two ways: directly into the boiling broth, letting them cook for 3 minutes until the whites are set, or beat the eggs and add them in a thin stream, stirring constantly so that egg “threads” form in the soup. 4. Finally, turn off the heat and adjust the salt if necessary.
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