Salad soup with paparada is a savory and comforting dish, ideal for indulging your taste buds. This recipe combines simple yet flavorful ingredients and is an excellent choice for a light, nutritious, and quick meal. I invite you to discover each step with me in making this delicious soup.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients
- 200 g bacon, sliced thin
- 2 large eggs
- 100 ml milk
- 2-3 tablespoons flour
- 1 liter of water
- 1 bunch of fresh green salad, washed and torn into small pieces
- 6 cloves of garlic, sliced thin
- 3-4 tablespoons vinegar (preferably wine or apple)
- 2 egg yolks
- 200 g sour cream
- Salt and pepper to taste
- Fresh tarragon (optional)
Preparation
1. Preparing the paparada:
In a bowl, beat the two eggs with the milk, a pinch of salt, and the flour until a smooth mixture is obtained. The texture should be slightly creamy but not too runny. This will become the base for the paparada, a thin pancake that will add extra flavor to the soup.
2. Frying the bacon:
In a non-stick skillet, add the bacon slices and fry them over medium heat until crispy, being careful not to burn them. You can choose to drain some of the fat left by the bacon to reduce calorie intake. Alternatively, use a fat-free cooking spray to fry the bacon. Once fried, remove the bacon to a paper towel to absorb excess fat.
3. Preparing the paparada:
Using the same skillet, pour in the paparada mixture and cook over medium heat until golden on both sides. Once ready, cut the paparada into small pieces and set aside.
4. Boiling the soup:
In a large pot, add 1 liter of water and bring to a boil. When the water starts to boil, add the fried bacon and pieces of paparada. Gently stir to combine the ingredients.
5. Adding the salad and seasonings:
Add the torn green salad to the boiling water in the pot. Let it boil for about 5-7 minutes. At this point, add the sliced garlic and vinegar to taste. If you prefer a more sour flavor, you can add a little more vinegar. Let the soup boil for a few more minutes, then turn off the heat.
6. Thickening the soup:
In a separate bowl, mix the egg yolks with the sour cream. When the soup has cooled slightly, take a ladle of soup and gradually add it to the egg yolk and sour cream mixture, stirring continuously to avoid curdling the eggs. Then, pour the entire mixture back into the pot with the soup and mix well.
7. Serving:
The salad soup with paparada is served hot, optionally topped with a little fresh tarragon for added flavor. You can accompany this dish with a slice of fresh bread or crunchy croutons.
Tips and useful advice
- Variations: You can experiment with different ingredients, such as adding vegetables like carrots or celery for extra nutrients. You can also replace the bacon with ham or a vegetarian product if you want a healthier option.
- Nutritional benefits: Green salad is rich in vitamins and minerals, while bacon provides protein. Sour cream adds creaminess, but you can opt for a lighter version, such as Greek yogurt.
- Frequently asked questions:
- How long can the soup be stored?: The soup can be kept in the refrigerator for up to 2-3 days, but it is recommended to consume it fresh to enjoy all the flavors.
- Can I replace the green salad with another type of salad?: Yes, you can experiment with various types of salad, but make sure to choose one that is suitable for quick cooking, such as romaine or frisée.
Ideal pairings
This soup pairs perfectly with a glass of dry white wine or a cold lemonade, to contrast with the rich flavors of the bacon. Additionally, a simple green salad on the side can add a crunchy and fresh contrast.
Salad soup with paparada is not only a simple recipe but also a wonderful opportunity to enjoy a delicious dish with accessible and flavorful ingredients. I invite you to try this recipe at home and treat your family or friends to a warm, comforting, and flavorful dish!
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients
- 200 g bacon, sliced thin
- 2 large eggs
- 100 ml milk
- 2-3 tablespoons flour
- 1 liter of water
- 1 bunch of fresh green salad, washed and torn into small pieces
- 6 cloves of garlic, sliced thin
- 3-4 tablespoons vinegar (preferably wine or apple)
- 2 egg yolks
- 200 g sour cream
- Salt and pepper to taste
- Fresh tarragon (optional)
Preparation
1. Preparing the paparada:
In a bowl, beat the two eggs with the milk, a pinch of salt, and the flour until a smooth mixture is obtained. The texture should be slightly creamy but not too runny. This will become the base for the paparada, a thin pancake that will add extra flavor to the soup.
2. Frying the bacon:
In a non-stick skillet, add the bacon slices and fry them over medium heat until crispy, being careful not to burn them. You can choose to drain some of the fat left by the bacon to reduce calorie intake. Alternatively, use a fat-free cooking spray to fry the bacon. Once fried, remove the bacon to a paper towel to absorb excess fat.
3. Preparing the paparada:
Using the same skillet, pour in the paparada mixture and cook over medium heat until golden on both sides. Once ready, cut the paparada into small pieces and set aside.
4. Boiling the soup:
In a large pot, add 1 liter of water and bring to a boil. When the water starts to boil, add the fried bacon and pieces of paparada. Gently stir to combine the ingredients.
5. Adding the salad and seasonings:
Add the torn green salad to the boiling water in the pot. Let it boil for about 5-7 minutes. At this point, add the sliced garlic and vinegar to taste. If you prefer a more sour flavor, you can add a little more vinegar. Let the soup boil for a few more minutes, then turn off the heat.
6. Thickening the soup:
In a separate bowl, mix the egg yolks with the sour cream. When the soup has cooled slightly, take a ladle of soup and gradually add it to the egg yolk and sour cream mixture, stirring continuously to avoid curdling the eggs. Then, pour the entire mixture back into the pot with the soup and mix well.
7. Serving:
The salad soup with paparada is served hot, optionally topped with a little fresh tarragon for added flavor. You can accompany this dish with a slice of fresh bread or crunchy croutons.
Tips and useful advice
- Variations: You can experiment with different ingredients, such as adding vegetables like carrots or celery for extra nutrients. You can also replace the bacon with ham or a vegetarian product if you want a healthier option.
- Nutritional benefits: Green salad is rich in vitamins and minerals, while bacon provides protein. Sour cream adds creaminess, but you can opt for a lighter version, such as Greek yogurt.
- Frequently asked questions:
- How long can the soup be stored?: The soup can be kept in the refrigerator for up to 2-3 days, but it is recommended to consume it fresh to enjoy all the flavors.
- Can I replace the green salad with another type of salad?: Yes, you can experiment with various types of salad, but make sure to choose one that is suitable for quick cooking, such as romaine or frisée.
Ideal pairings
This soup pairs perfectly with a glass of dry white wine or a cold lemonade, to contrast with the rich flavors of the bacon. Additionally, a simple green salad on the side can add a crunchy and fresh contrast.
Salad soup with paparada is not only a simple recipe but also a wonderful opportunity to enjoy a delicious dish with accessible and flavorful ingredients. I invite you to try this recipe at home and treat your family or friends to a warm, comforting, and flavorful dish!