Bread soup

Icon of the mestizo gastronomy of San Cristobal de Chiapas.

Culinary delight from the city of San Cristóbal de las Casas. Chicken broth, white bread
and a touch of saffron make for a unique taste experience.

Sopa de pan

Preparation time: 1 hour

Ingredients
  1. 4 pcs. San Cristobal French type bread
  2. 200 gr. Potatoes
  3. 200 gr. Carrot
  4. 100 gr. Green beans
  5. 150 gr. Zucchini
  6. 100 gr. Peas
  7. 3 pcs. Boiled eggs
  8. 100 gr. Onions
  9. 250 gr. Tomatoes
  10. 3 pcs. Sprig of Thyme.
  11. 3 pcs. Sprig of oregano
  12. 5 pcs. Whole black peppers
  13. 40 gr. Lard
  14. 2 lt. Chicken or turkey broth
  15. 200 gr. Bananas/ plantain
  16. 60 gr. Raisins
  17. pinch of Sugar
  18. 1 gr. Saffron
  19. 3 gr. Cinnamon
  20. 2 pcs. Clove
  21. Sal
Preparation
  1. Cut French bread into thin slices and toast.
  2. Cut the hard-boiled eggs into slices.
  3. Peel and slice the vegetables, soak in salted water.
  4. Cut the plantain into not very thin slices and fry them.
  5. boil the broth with the saffron, add sugar and remove from the heat.
  6. Fillet the tomatoes and onions to fry them in lard.
  7. Grease a casserole and arrange slices of bread to form a layer, then arrange the layers of vegetables, sprinkle them with thyme and oregano after that add the tomato and onion sauce along with the bananas and raisins; form several layers until all ingredients are used. The last layer is made of bread and is decorated with slices of egg; immediately add the broth to cover all the layers completely. Cover and cook for approximately 5 minutes until the flavor is concentrated or heat in the oven.
Tips:

Prepare the soup with ranch chicken broth that adds more flavor to the dish.



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