Peccadillo Soup Recipe
Traditional of Andalusia cuisine, this recipe for peccadillo soup is a very popular culinary delight from the provinces of Seville and Almeria. As there is nothing better than a soup to cure discomfort and make us feel warm and at home, we want to tell you all the details of its preparation so that you can pamper your loved ones with a very complete and nutritious dish.
Peccadillo soup is made with chicken thigh, egg and various vegetables. As is often the case with all broth recipes, each home has its own way of preparing it, so we encourage you to customize it to your liking and with your favorite vegetables. Continue reading, discover how to make peccadillo soup and you will see how they ask for it at home many more times.
Ingredients to make Peccadillo Soup:
- 1 chicken thigh and against thigh
- 2 sticks of celery
- 2 carrots
- 2 eggs
- Pieces of ham to taste
- 1 slice of bread (optional)
- 1 sprig of mint
- 1 knee or spine bone
- 3 teaspoons of salt
- 1 leek stalk
- 2 liters of water
How to make Peccadillo Soup:
- In a pressure cooker, put 2 liters of water and bring it to a boil. Meanwhile, add the ingredients. Start with the meat so that it cooks before the rest. Let cook for 15 minutes uncovered.
- Add the vegetables cut into halves, add the salt and close the pressure cooker for 20 minutes. Then, remove and reserve the meat and vegetables by straining the broth. Use the broth to prepare a soup with noodles or rice. When it’s ready, add some mint leaves.
- Cook a couple of eggs and toast or fry some squares of bread. Cut a few pieces of ham into small cubes and crumble the meat.
- Serve the soup very hot and, in another plate, serve the ground beef so that each diner can add it to their liking. If, in addition, you add bits of carrot, your peccadillo soup will be delicious!
