Potage Puchéro (Spanish Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- the elements of a pot-au-feu
- garbanzos
- chorizos
Instructions
- Make a pot-au-feu in the Spanish style, much less abundantly garnished than the Olla-Podrida.
- Keep as its characteristic a garnish of garbanzos and chorizos.
- Serve the meats and the vegetables on separate dishes, and the broth in the soup tureen.