A very popular and excellent soup served in Spanish restaurants is called sopa al cuarto de hora, although it is not prepared in fifteen minutes. The time, however, is well worth the effort as it is a flavorful medley of inviting ingredients typical of the Spanish colorful and flavorful sopas.
INGREDIENTS
1 large teaspoon paprika.
6 cups chicken broth.
2 cans (7 and a half ounces each) minced clams, undrained.
Half a cup of uncooked rice.
Salt, and pepper to taste.
One-third cup of diced bacon or ham.
1 or 2 tablespoons olive oil.
1 medium onion, chopped.
2 medium garlic cloves, crushed or minced.
1 large tomato, peeled and chopped.
1 cup fresh or frozen green peas.
1 cup cleaned small or medium canned shrimp.
2 hard-cooked eggs, shelled and chopped.
1 canned pimiento, cut into strips.
THE COOKING
Combine the bacon, oil (use 2 tablespoons if ham rather than bacon is used), onion, and garlic in a kettle. Heat the ingredients and saut for 5 minutes. Add the tomato and paprika and saute about 3 minutes longer, until mushy.
Pour in the broth and clams, with their liquid, and bring to a boil. Stir in the rice. Season with salt and pepper. Lower the heat and cook over a medium fire, uncovered, for 15 minutes. Add the peas and shrimp and cook 10 minutes longer, if the peas are fresh, or 5 minutes, if they are frozen. Serve garnished with the eggs and pimiento.
Fresh, rather than canned, shrimp may be used. If so, saute them with the onions until pink and remove. Return to the soup shortly before serving.