Best Majorcan Bread And Vegetable Soup Recipes

Majorcan-Style Vegetable and Bread Stew image

Yield Makes 4 main-course servings

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 large sweet onion (such as Vidalia or Maui), finely chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
6 cups coarsely chopped green cabbage (about 1/2 large head)
1 1/2 cups small cauliflower florets (about 1/4 small head)
2 large tomatoes, seeded, chopped
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon sweet paprika, preferably Spanish smoked paprika*
3 14-ounce cans vegetable broth or low-salt chicken broth
1 cup coarsely chopped fresh spinach leaves
8 4x3x1/2-inch slices country-style wheat bread
Oil-cured black olives
Sliced radishes

Steps:

Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add onion, bell pepper, and garlic; sauté until golden and beginning to soften, about 7 minutes. Stir in cabbage and cauliflower; sauté 5 minutes. Add tomatoes, parsley, thyme, and rosemary; sprinkle with salt and pepper. Simmer 5 minutes. Add paprika and stir 30 seconds. Add broth and bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Stir in spinach; simmer uncovered 3 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate until cold, then cover and keep refrigerated. Bring to simmer before continuing.)
Preheat oven to 450°F. Immerse 4 bread slices in broth in pot. Place remaining 4 bread slices atop broth; press to submerge. Drizzle with remaining 1 tablespoon oil. Bake uncovered 10 minutes.
Serve stew from pot. Pass olives and sliced radishes alongside.
Available from La Tienda (888-472-1022; tienda.com) or from The Spanish Table (206-682-2827; tablespan.com).

Dry Majorcan Soup image

Provided by Bergy

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

2 large onions, chopped
1/4 cup olive oil
2 red peppers, membrane and seeds removed, cut into 1/2 inch squares
2 garlic cloves, chopped
3 medium tomatoes, seeded and peeled
4 tablespoons parsley, cleaned and chopped
1 large cabbage, coarsely chopped
4 cups water
12 slices crusty firm white bread, thinly sliced

Steps:

In 2 tbsp of oil saute the onions, peppers and garlic until the onions are just golden.
Add tomatoes and parsley saute gently for 4 minutes.
Add the cabbage and water, simmer until the cabbage is cooked.
Take out 4 soup bowls or a soup tureen and place a slice of bread on the bottom of each bowl (if using a tureen cover the bottom with a layer of bread).
Cover the bread with a layer of veggies.
Add another layer of bread and more veggies.
Repeat one more time.
Pour in as much stock as the bread will absorb.
Drizzle a bit of oil on top (optional).

Nutrition Facts : Calories 460.9, Fat 16.8, SaturatedFat 2.6, Sodium 582.4, Carbohydrate 70.9, Fiber 12.5, Sugar 22.6, Protein 12.5