Sopa Lusicana

Flat-sharing is an integral part of the Barcelona experience. Very rarely does anyone live on their own right off the bat, as the city takes some time to get used to and it’s rather expensive living on your own. I shared a flat for four years until Joel and I moved in together. I made some lifelong friends and met some interesting characters. One of those interesting characters was a Portuguese woman called Iris. She could be alternatively very generous and caring or moody and sanctimonious. It was an interesting experience, to say the least. The best thing about Iris is that she could cook her socks off and she liked to share. This recipe comes from her and it’s the best cold remedy I’ve ever found. Joel’s at home with a stuffed-up head so this is what we’re having for dinner tonight.

Ingredients:

  • 250 grams (about half a pound) boneless, skinless chicken breasts, cut into 1″ chunks
  • 2 onions, sliced
  • 3 cloves garlic, roughly chopped
  • 5-6 slices of fresh ginger
  • as many slices of canned jalapeños as you can stand
  • 2 medium potatoes, peeled & cut into 1″ chunks – you can also sub more potatoes for chicken to make this a vegetarian recipe
  • 1 tsp sea salt
  • chopped fresh cilantro
  • one avocado
  • fresh lemon juice

Instructions:

This soup couldn’t be easier. Put the raw chicken, onions, potatoes, garlic, ginger, jalapeños and salt in a stock pot. Cover with water. Bring mix to a boil and then simmer until chicken is cooked through. (Approx 20-25 minutes.) In the meantime, slice the avocado and divide between two bowls. Throw a handful of chopped cilantro in each bowl and squeeze the juice of one big slice of lemon over the top. When the soup is finished cooking, carefully ladle the soup over the top of the avocado mix in each bowl. Keep Kleenex on hand as this will clear out your sinuses. Whee!

Servings: Four bowls, approx. 210 calories per bowl.

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