|The Old Servant|
Photo from: Niels Dejgaard
PORK SOUP RECIPE FROM JOSÉ V. SERRADILLA MUÑOZ’ LA MATANZA DE VERA, “SOPA DE CACHUELA,” p 103
1 tbsp chopped onion
1 tsp red pepper from Vera
¼ qt blood from the pig
1 tsp cumin
2 garlic cloves
salt to taste
2 tbsp croutons
Cut liver into small pieces. Fry it with 1 tbsp chopped onion.
When golden brown, not burned, add 1 tsp red pepper and cover with water.
Bring to a boil and simmer for 10 minutes. Remove from heat and add the blood, mashed garlic, cumin and stir continually to prevent the blood from coagulating.
When cooked, add croutons
Cover and let sit 10 minutes prior to serving.