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Quick Spanish Soup Recipe
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chopped ham||3 Tablespoon|
|Long grain rice||4 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Chicken stock||3 Cup (48 tbs)|
|Mussels/Clams||1⁄2 Can (5 oz) (1 Small)|
|Chopped parsley||3 Tablespoon|
|Hard cooked egg||1 , chopped|
Calories 339 Calories from Fat 83
% Daily Value*
Total Fat 9 g14.4%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 239.7 mg
Sodium 692.5 mg28.9%
Total Carbohydrates 27 g9%
Dietary Fiber 1.6 g6.4%
Sugars 6.1 g
Protein 31 g61%
Vitamin A 29.8% Vitamin C 45.4%
Calcium 5.8% Iron 17.7%
*Based on a 2000 Calorie diet
Add the chopped tomato, ham and the bay leaf.
Simmer for 5 minutes.
In another pan, place the rice, wine, saffron powder (if used), lemon juice and stock.
Bring to the boil and simmer until the rice is cooked.
Add the contents from the frying pan, the prawns and mussels or clams and simmer for a further 3 minutes.
Check the seasoning, remove the bay leaf and stir in the parsley.
Ladle the soup into bowls and serve garnished with chopped hard-cooked egg.