Recipe question

[ndbutter]

Marina,

First of all, great idea for the cuisine podcast! There's so many things I used to eat in Spain that I don't remember how to make. Now I can!

Here's a question. When I lived in Spain, my Spanish mom always used to make a dish that was basically a puree of vegetables that was served almost like a soup before dinner's main course. I think it included zucchini, carrots, and probably a few other things that resulted in a yellowish mixture that was absolutely delicious.

As I remember, this was a very common dish, but for the life of me I can't remember what it's called or how to make it. Does this sound familiar to you? I'd love to eat this again.

Thanks!

Matt

[Marina]

Hi Matt,

I love that soup, we usually have it at least once a week for supper, as it is very healty and comforting when it's cold or when one is feeling a bit tired.

It is in my list for the next podcasts, but I wasn't quite sure if it would be interesting enough. So now you've convinced me that even if it's very simple it is definitely a recipe that is worth knowing.
It is called "pure de verduras" and I will be telling you more about it over the next podcasts.

Marina.

[ndbutter]

Thanks again for the podcast Marina! I've made pure de verduras a couple times in the past few weeks, and my fiance even likes it (it's rare that she likes stuff I make for her). I've been garnishing it with a bit of parmesan cheese which, while not very Spanish, adds some nice flavor to the pure.

[greytop]

Could have been calabaza / pumpkin? I had some in a restaurant a few weeks ago and finally had a go at it yesterday. I don´t often use a recipe so just fried up some pumpkin, carrot, celery,small onion, veggie stock cube, seasoning and cooked for 45 mins. Then in the blender and add water to thin it down to taste. Slightly sweet taste and a beautiful creamy texture and it´s definitely YELLOW.
I´ll be back for a second helping at lunch today!

I also make a thick wintry soup with ham bone, chick peas and potatoes that is a meal in itself. Keep up the good work!

[Marina]

Hi Greytop,

There are lots of variations for the "Pure de Verduras", but certainly adding pumpkin is a great idea that definetely gives a yellow-orangie color and a nice turn to the taste. To tell you the truth our pure de verduras much depends on what vedgies we have in the fridge. Apart from the most basic recipie (http://www.notesfromspain.com/327/), you can add one or more of the following ingredients: a few spinach leaves, turnip, asparragus, one tomato, celery and if you fancy a pinky soup you can even add beetroot. Each variation has its own charm!!!