olimpias_soup

Olimpia Soup

I’ve named this soup after my grandmother, who came up with this recipe trying to find a way for my sisters and I to eat vegetables. The three of us still love this simple soup and I am using it myself with my sons with the same goal in mind. I admire how she solved a problem using a deep understanding of the limited ingredients she had at hand. Nowadays innovation is the goal in itself, leading most of the time to a rootless mixing of ingredients (Thai-Mex, Japo-Spanish, you name it) and overcomplication which will be lost as trends change over time. On the opposite side, there is my grandmother handing us a recipe still being used after two generations.

The soup uses unto, rancid pork back fat, a flavoring ingredient from Galicia and Northern Portugal. The best way to get a similar flavor would be making a light stock with prosciutto bones. If you cannot get any of those, use unsmoked bacon fat.

Ingredients:

* 2 cups of potatoes, finely cubed
* 2 cups of green beans, finely cubed
* 2 cups of carrots, finely cubed
* 1 large garlic clove
* A small piece of unto, unsmoked bacon fat or 2 tablespoons of olive oil.

Cover the vegetables with just enought water and boil until very tender.

Meanwhile, mash the fat, garlic and salt to make a paste and add to the soup.

That’s it!

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