Juliana Soup

Name: Juliana Soup
Cuisine: Spain
Ingredients: juliana herbs (fresh preferred); caldo (broth from cocido / Spanish stew); 1 or more hard-boiled eggs; langostino (Norway lobster) tails; crab meat; several slices bread; manteca de cerdo (pork lard)

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

juliana herbs (fresh preferred)
caldo (broth from cocido / Spanish stew)
1 or more hard-boiled eggs
langostino (Norway lobster) tails
crab meat
several slices bread
manteca de cerdo (pork lard)

Instructions

Cook the juliana herbs (fresh if possible) in broth from the cocido (Spanish stew). In a large pot or tureen, place one or more chopped hard-boiled eggs, langostino tails, crab meat, and several slices of bread that have been fried in pork lard. Pour the hot broth with the herbs over everything and serve.