After more than 20 years, posts here will now only be occasional (
Many and varied are the recipes for Potaje de berros (Watercress Pottage), today we bring you a watercress soup in the style of the populous neighbourhood of Taco.
Ingredients:
500 g of watercress
250 g of beans soaked for 12 hours
½ kg of potatoes
1 corn cob
1 onion
1 tomato
2 or 3 cloves of garlic
1 green pepper
Saffron
Oil
Salt
Gofio
Method:
1. Put water on to boil in a large pan and add the soaked beans. When they start to boil, “frighten” them with cold water. (To quickly bring the pan down to a simmer?)
2. Add the well-chopped watercress and the corn cob, which is usually cut into slices.
3. Let cook for 1 hour and then add the potatoes, in not too small pieces so that they do not fall apart. Add the onion, pepper and tomato, all cut up. Finally add the crushed or sliced garlic cloves, along with a drizzle of oil and a little saffron and salt.
4. Leave it on the heat for about 30 minutes more until all the ingredients are well cooked.
5. Remove from the heat and rest a little before serving. Serve with Escaldón de gofio.
