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Sopas de miel, typical recipe from La Palma to celebrate the sweetest carnival

Sopas de miel

This dish, Sopas de miel, which is typical of La Palma, as Sheila, who lives on the island, explains, "A literal translation would be “honey soup” but as you can see, this isn’t soup. It can be rather soggy, though." She adds that she believes that, in some places they use honey, but on La Palma, it’s always “miel de cana” (Sugar Cane Molasses), which is like black treacle or molasses, but a little runnier.


60g toasted almonds
200 ml molasses or cane syrup
1 tablespoon anise
Zest of half a lemon
1 tablespoon ground cinnamon
Sliced stale bread
half a glass of water

We start by putting the almonds on a wooden board and chopping them irregularly with a knife, making sure that they are not too crushed, but that there are some larger pieces than others. Cut the bread into slices and reserve it.

In a wide and low saucepan, put the honey, the water, the anise, the lemon zest and the cinnamon and place it on the heat. When it starts to boil, add the chopped almonds and the slices of bread, letting them soak well into the mixture, turning them over and then placing them in a shallow bowl to serve.

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