The Christmas starter par excellence is consommé. Whether as an appetizer to warm up or as a first course, in which case there are recipes that are more filling and go beyond the traditional soup. We propose 3 classic CHRISTMAS BROTH recipes with which you can season your Cooldo Broth and have a surprisingly good starter, with half the effort because we have already done the hours of long cooking of the broth. We make the broth for you, you just have to season it!
CHRISTMAS COOLD
This is our version of consommé. You only have to add the garnish to this broth to surprise your guests: It has extra proteins and nutrients and the splash of Oloroso gives it a sublime touch.
INGREDIENTS:
- Cooldo broths (150ml per person)
- Chopped hard boiled egg
- Chopped Iberian ham or in small cubes
- Livers (optional)
- 1 generous splash of Oloroso
STEPS:
- Boil the eggs and chop them. Reserve it.
- Chop the ham and set it aside.
- Heat the Cooldo Broth, calculate 150ml per person or 180ml if you want more generous portions. Give it a good splash of Oloroso and let it evaporate a little.
- Serve very hot with the egg, ham and liver dishes so that everyone can help themselves.
TIP: If you are going to add chicken livers, cook them separately with a little salt. You can keep them in the refrigerator or frozen.
GALETS SOUP
This is the Christmas soup in Catalonia. We love it because it is simple as well as original and again the Oloroso gives it an extra touch of flavor.
INGREDIENTS:
- Cooldo broths (150ml per person)
- Galets (2 per person)
- Mini meatballs
- 1 generous splash of Oloroso (optional)
STEPS:
- Make meatballs according to your usual recipe, but smaller.
- Cook the galets al dente and set aside.
- Heat the Cooldo Broth, calculate 150ml per person or 180ml if you want more generous portions.
- Add the galets and meatballs and increase the heat. When they are cooked, add a good splash of Oloroso (optional) and let it evaporate a little while it comes to a boil.
- Serve very hot.
TIP: The meatballs can be made in advance. They are very simple, minced meat, breadcrumbs, garlic powder, salt and pepper. Make them mini, they are stored or frozen without sautéing or cooking because they are cooked directly in the broth.
CASTILIAN SOUP
Castilian soup is garlic soup, a classic of Spanish cuisine that is always desired when cold days arrive and with Caldos Cooldo it tastes even better.
INGREDIENTS:
- Cooldo broth (200ml per person or 100ml of broth and 100 of Cooldo)
- 4 cloves of garlic
- 4 slice of loaf bread
- Chopped Iberian ham
- 1 tablespoon sweet pepper
- 1 teaspoon hot paprika (Optional)
- Egg (1 per person)
- EVOO
- Salt
STEPS:
- Fry the bread in oil until golden. Reserve.
- In the same saucepan, sauté the sliced garlic over very low heat.
- Add the ham cut into cubes.
- Add the paprika. If you like it spicy, add the spicy paprika too.
- Sauté for a few seconds and add the bone broth.
- Test for salt and add the fried bread.
- When it is very hot, add the egg one at a time with a saucepan (1 per person). With the heat of the broth it is poached
TIP: If you want to have it ready in advance, have the fried bread prepared in the morning and replace the poached egg with chopped boiled egg.
