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Potaje de Berros (Canarian Watercress Soup)
Spanish potaje de berros: a classic Canarian watercress soup with corn, pork belly, saffron, green beans, chickpeas and carrots.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories per serving 623 kcal
Ingredients
- 8 cups chicken stock (2 l), warm
- 2 bunches fresh watercress chopped
- 10,5 oz waxy potatoes (300 g), peeled and chopped
- 10,5 oz pork belly (300 g)
- 6 whole garlic cloves peeled
- 2 cobs of corn cooked
- 7 oz canned chickpeas (200 g), drained weight
- a handful green beans sliced
- 1 medium fresh carrot diced
- a little pinch of saffron threads
- olive oil
- pepper
- salt
Instructions
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In a high non-stick pan pour a generous splash of olive oil and add the whole garlic cloves.
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Place the pan over medium-high heat and fry the garlic for 2 minutes. Then add the salted pork belly and a pinch of pepper.
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Brown the pork on both sides for 4 to 5 minutes. Then pour in the warm chicken stock.
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Bring this to a rolling boil and then turn the heat lower. Season with a little pinch of pepper. Cook for 30 minutes. Stir regularly. Then add the chopped potatoes and the drained chickpeas.
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Stir the ingredients and let them all cook for another 10 minutes. Add the cooked corn cobs (you can chop them up into smaller pieces, makes it easier to serve later on), the chopped carrots and string beans.
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Cook for another 7 to 10 minutes until all the ingredients are tender. Then take the soup off the heat. Remove a couple of tablespoons of the cooking liquid and soak the saffron in it for 2 minutes. Then add the saffron liquid back to the pan. Stir in the chopped watercress.
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Check the seasoning and add extra pepper or salt to taste if necessary. Take the pan off the heat and ladle the soup into deep bowls. Serve piping hot.