So the title of this soup in the book is technically "Spanish 15 Minute Soup" - but it took more like 30 minutes for me so I'm going to modify the title. I think the soup boils for close to a total of 15 minutes so I'm not really sure how you could get everything done in 15 minutes. But overall the soup is very easy to make!
Anyways - here's the recipe. Enjoy!
Serves 4-6
Ingredients:
2 quarts chicken, beef, or ham stock
3 cups diced ham (book recommend Serrano)7 oz vermicelli or angel hair pasta
2-6 hard boiled eggs - diced
1-2 tablespoons fresh chopped parsley
1-2 tablespoons fresh chopped mint
Directions:
1. Boil several hard boiled eggs. (I did one per serving so 6 total). I had to look up directions online for how to boil hard boiled eggs and they turned out fine. Basically bring eggs to a boil in a pot of water (with a little vinegar and a little salt), let sit for 12 minutes, then put them in ice water to cool.
2. Bring the chicken, beef, or ham stock to a boil in a saucepan with the diced ham. Reduce the heat and simmer for 10 minutes.
3. Add the vermicelli or angel-hair pasta. Stir and return to a boil. Simmer 3-4 minutes or until the pasta is soft.
4. Remove from the heat and stir in the parsley, and mint.
5. Ladle into soup bowls and add diced eggs as garnish.
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