Noche 16 en Valladolid: La Sopa de Ajo

La Cena

La Sopa de Ajo

 

This is a Spanish soup designed to use up stale barra (baguette style bread). Chón started by frying some sliced garlic (ajo), then added bread cut into small chunks. Next came paprika (pimentón) and water.  She brought the mixture to a boil, let it simmer, then mixed in a beaten egg (huevo batido) and took the pot off the heat after pronouncing, "Está."

 

 This soup smelled so good because of the garlic and was quite tasty. I´ve never had any soup like it.  It´s traditionally eaten in the Winter (invierno), but it was appropriate for tonight´s wintry weather--rainy and cool.

 

 Huevos Fritos con Ensalada y Queso Maasdam

 

Tomatoes pair wonderfully with eggs. The cheese is Maasdam, a milder form of Swiss.  It´s a buttery, semi-hard cheese from the Netherlands.  A fun dinner to eat because there were so many harmonious flavors to switch back and forth between.  A little bite of Maasdam, a bite of cucumber, a bite of egg with tomato....I read that it´s best to alternate what you eat so that your taste buds don´t get bored.  Apparently after 2 bites of the same thing, flavors become "old news."

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Melocotón con Yogur de Piña

 

The last of the odd peaches.  It doesn´t taste that much like a peach, but has peach fuzz. The texture is also firmer than normal peaches.  Chón said it´s the last time she´ll buy them.  They are a pretty orange color, though.