The HUMBLE Spanish Potato Soup | Sopa de Patatas Extremeña Recipe
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- Опубликовано: 14 июн 2024
- EPISODE 790 - How to Make a Spanish Potato Soup | Sopa de Patatas Extremeña Recipe
FULL RECIPE HERE:
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You had me at Spanish. And Potato! YES PLEASE.
lol....Much love :)
This remains My favorite soup from My Childhood! Wonderful to eat on a cold , rainy day ; along with some home made pan de agua!
You got that right bro.👍
Good to hear! I’ve never had it, but it looks excellent & I intend to make it soon!! 👍🏼
Yes!! Much love :)
Being a potato-maniac, I cannot thank you enough. Being a longtime lover of the flavors of Spain, I cannot thank you enough. Living in the borderlands of Arizona, I cannot thank La Tienda enough! The question I have is, where are your cookbooks? You've presented so many incredible dishes...and I've experienced many of them.
Hopefully soon! Much love :)
@@SpainonaFork i will definately buy that
That looks and sounds amazing! So simple, no difficult-to-find ingredients, and who wouldn't love a potato soup with giant croutons? Can't wait to try this one!
Much love :)
Thank you for always having subtitles on the video immediately after uploading. It truly helps with accesibility
Much love :)
I cannot say how much I Appreciate you and youre wonderful recipes! I simply cannot wait to try this one, Thank you Kindly for all youre time and efforts in presenting all these terrific Spanish recipes to us! Only the Best thoughts and wishes to you and your Family~
Appreciate the comment! Much love :)
Yummy!! It’s cold & raining here in Central Texas & that would be the perfect meal tonight ❤
Stay warm! Much love :)
Just made this recipe for lunch with two simple modifications: 1) I didn't peel the Yukon Gold potatoes, and 2) I used chicken stock instead of just plain water. The soup was delicious, as all of your recipes I've made to date. Your video and the linked recipe were very clear and helpful. Thanks for posting.
Happy to hear that! Much love :)
I'm with you - ever since I learned that most of the vitamins in a potato are in, or right underneath, the skin, I stopped peeling potatoes except for recipes where the presentation really demands it. Also love the additional texture the skin gives. Just scrub them, that's all you need to do!
I have your garlic soup simmering away right now. Hurray for soup season!
Sounds great!! Much love :)
Those fried baguette slices look like they will take this soup over the top! Delicious!
Yes!! Much love :)
A winter time home run👍
Yes! Much love :)
Looks delicious very easy to do too. Thank you for this recipe 😊
Much love :)
Aunque no es un canal vegano, es de lejos el mejor canal para veganos. Los ingredientes son tan fáciles de conseguir (no como en esos canales de cocina veganos). Te llevo siguiendo desde hace 2 años y he preparado muuuchas de tus recetas. Todas son un hit. Gracias por darme más opciones para alimentarme muy rico y mejor.
that is true for some vegan channels, but not all. many Indian cooking channels, for example, are largely vegan. That said, kudos to Albert most times nonetheless.
Cuanto me alegro! Saludos :)
Our temps are heading toward single digits (here in South Dakota!) so I am going to make this soup for my wife this afternoon. Love your show and the recipes.
Stay warm! Much love :)
This is the best soup i’ve ever made and i didn’t even mess it up! it was so warm and tasty! Making it again right now for thanksgiving 😂😊😅❤🎉 thank you for this lovely recipe
So happy to hear that!! Much love :)
This is why I am a subscriber. The simple beau ty of these dishes and the history. Both amazing!
Much love :)
Hi, this soup looks absolutely delicious and easy to make plus so nourishing. Thank you for sharing and showing. Eat and enjoy. Kind regards,.
Much love :)
having this for dinner
Hope you enjoy! Much love :)
Thanks, making it for the 3rd time now. Added some cod, long beans, saffron and stock. Delicious !
Sounds great! Much love :)
Looks sooo tasty, bet it’s even better the next day
Thank you for all your recipes, and especially the plant-basen dishes 😊
Much love :)
A must do for today. Thank you
Hope you enjoy! Much love :)
Although it might be a departure from the authenticity of the Spanish Origin , but , throw in some grated fresh Tomatoes, a cup of green peas and fresh thyme , u will be upping the taste to a different level .... So Happy Cooking
I have all these ingredients. I can make this today! Thank you.
Yes! Much love :)
What a wonderful recipe. Thank you very much dear friend. 🙏
Much love :)
Thanks for another great vegan recipe.
Much love :)
Love your recipes!
Glad you like them! Much love :)
New recipe for me I intend to prepare it soon. Thank you
Much love :)
Going to try this tonight. A bit nervous because I'm making a couple of changes.
My pepper plants are done for the year. We hit a frost about 3 weeks ago. So, I am using frozen ones I grew earlier this year, not fresh.
I grew Alma peppers this year. I've dried them but admittedly have no idea how to smoke them. I did toast in addition to drying and grinding. It's experimental and tonight is its first test. 🤞
Your recipes are always excellent, so if this is botched, I'll be buying fresh ingredients at the grocery store and using store bought paprika next time. As always, thank you for the work you put onto this. Even if I can't do exactly what you do, your dishes are always an inspiration.
Let me know how it turns out! Much love :)
@@SpainonaFork - Using the frozen peppers worked just fine. Fresh is better, but this worked.
My homemade paprika is inferior to good quality store bought. I wound up having to use a blend of the two. I will continue to try to grow my own next year.
I also added crocus to my flower beds so perhaps in a few years I will be able to have a little bit of home grown saffron as well. 😉
Looks like just the thing for a cold winter’s day. On the list to try!
Yes! Much love :)
looks very very good! and cheap thank you very much
Much love :)
Thx for the nice recipe, again
Much love :)
Tasty and pleasing to the stomach!
Much love :)
Albert: Delicious. Easy also (even for me). I❤potatoes AND red bell peppers. I have of these ingredients now; thus, a WILL-make. Thanks again. (Fan from San Francisco, California.) *!!~
Sounds great! Much love :)
Since I'm a vegan I love it when you do plant-based recipes. I'm going to try this for sure although I will probably cut back on the olive oil since I watch my fats.
Sounds great! Much love :)
Even me a not vegan (not even vegetarian) like hus recipes a lot.
🍃❤️Aaaa... nice hot soup on cold days!❤️🍃
Yes! Much love :)
Estupenda 🤩💚👏👏👏😋
Muchas gracias!
I make this with black brined olives. It tastes better. Great video. 🙂
Hi Chef Albert! Thanks again for sharing such delicious recipes.
Much love :)
As a Macedonian, I’m saying that potato stew (kompir mandza) is in our tradition to make it and one of our most common dishes, just instead of red we mostly prefer to add green capsicum, and beef or pork lean optional. We all grew up with this vegetable mandzas :)
OK, Yum!!!
Much love :)
Yummy
Much love :)
I have 2 lovely potatoes that I was wondering what can I do that's different.
Love the roasted potatoes paprika, but wanted something new to surprise Hubby
Presto Alakazam, here it is.
Thank you.
Beautiful days...
Sounds great! Much love :)
Yum!
Much love :)
Similar one in Italy but without the paprika and it's called a stew. I haven't had it in years, thanks for the reminder!
Being half Italian, I’m curious about the stew you referenced. Share the recipe please! 😃
You are sooooo amazing 👌👌👌
Much love :)
Really love your frying pan and pot. Would love to know brand so I can go but a set for myself. The 🤩🤩 and I can't wait to try this recipe out! 😋 is
What cheese do you think would pair well with this soup? We just went from highs of 72 to highs in the 30-40• range and we have been making lots of different soups. 🤩🤩🤩
Link in the description :) Much love!
A little grated Manchego will work wonders :)
👏👏👏👏👏👏😋yummy
Thank you 😋
Looking very very tasty👌👌👌👌😋😋😋😋😋😘😘😘😘😘😘🎊🎊🎊🎊💐💐💐💐💐💐💐💐💐💐💐
Thank you! Much love :)
I'll have to try this. Interesting that he likes the taste better using water rather than a stock or broth as the cooking medium.
This recipe is traditionally made with water, but you can use broth if you like :) Much love
@@SpainonaFork I plan to try it your way first and see how we all like it. If need be, I'll consider changing it.
Looks so delicious! *SHARED*
Much love Terri :)
Could you use broth or even water for the sautéing? (The vegetables I mean). This recipe looks awesome but I'm trying to be oil free whenever possible. :)
I would recommend broth :) Much love
@@SpainonaFork Thanks!
It looks good, but is it really better with water rather than vegetable broth? 🤔
I'm sure if you prefer broth it would turn out excellent, but Albert's point is that plain water puts the flavors of the basic ingredients front-and-center. Sometimes less really is more!
You give up on Kiva paprika or find out their website doesn't list it? And I still give my onions a head start sauteing before adding my garlic (wink).
Me too! Nothing can ruin a good recipe like burnt garlic. . .
Yeah, it takes only 60-90 seconds to saute garlic. Onions on the other hand can take 3 to 4 minutes (or more depending on the size of chop) to soften.
The extra, off-the-cuff non-scripted-sounding commentary (especially toward the end) gives this video a much more personal touch and makes it more interesting. I think you could season your videos with much more of that!
I followed this recipe exactly and I have to say it was very bland. Added a little more salt and unfortunately it didn’t help this. Maybe with broth instead of water it would’ve been better, but with the two teaspoons of sweet smoked paprika and the salt and pepper, this was just too watery.
No more for me Albert. I can get adverts anywhere. Bye.
Bye, Felicia.
All that oil. It hurt to watch. Don't eat this without a good health plan.
@Jane Actually, it's easy to substitute some of the oil without losing too much flavor. For the bread, I toasted the baguette pieces in the toaster oven, applied a bit of margarine and garlic powder on them before placing them in the bottom of the dish. (The veggies could also be sautéed in a bit of water, if that's more to your liking.) While possibly not as crunchy, the baguette pieces turned out pretty darned tasty. That's the great thing about Albert's recipes. You can easily make slight alterations to accommodate diet/health lifestyles--and still have "one heck of a meal!"
You needed to take out the bay leaf. 🤎🪶