Farmhouse Soup in a Bread Bowl

Every time I'm on holidays I try to visit the local market. For me, it is a perfect way to meet the people, the customs and the traditional foods of the area.

I can easily forget some of the things I see in the places I've visited, but I always remember the smell, the colour and the people of their markets. 

This Christmas I have visited the local market of my husband's hometown. It's amazing how many times I've walked past without actually come inside. Cazorla is a beautiful small village located in Jaen, Spain. It is the entry point and base for visits to the Natural Park of Sierras de Cazorla, Segura y Las Villas, a vast protected area of magnificent river gorges and forests.

Cazorla is not only famous because of its amazing landscapes, but also because of its food, its jazz and theatre festivals and, of course, its friendly and warm people.

The recipe this week is dedicated to the land, the water, the mountains. A winter warmer soup that will transport you to another time. A dish to eat with the family at the warmth of a fireplace

WHAT DO YOU NEED

1 Farmhouse loaf

1 Black pudding

750 gr Fresh Spinach

4 Medium potatoes

2 Apples

A bunch of  fresh chives

100 gr Red beans

A garlic clove

2L Water

200 ml Double Cream

2 tbs Olive Oil

Salt and pepper to taste

WHAT DO YOU DO

Put all the ingredients, apart from the cream, in a big pan or a pressure cooker and boil for 40 min (for the normal pan) or 15 (for the pressure cooker).

Blend with an electric mixer until smooth. Add the cream and beat again.

With a serrated knife, cut the top of the loaf and empty carefully. Tip: leave a thickness of about 1 cm to avoid breakage when pouring the soup.

Add the bread crumbs to the soup and blend again.

Serve very hot just before eating and garnish with a few sprigs of chives, a bit of Serrano ham or black pudding.