sopa castellana


Today we propose a family afternoon in the country. Wait and see, entering into contact with nature will relax you and make you forget the stress of daily life.


The countryside has endless activities for families and friends. You can go fruit picking and use what you find in recipes later. Depending on where you live and the climate, you can pick chestnuts, look for blackberries and raspberries or find mushrooms, for example. To do so, don’t forget to bring the things you will need: a wicker basket (and never a plastic bag) to allow the food to breathe, a knife to help you cut the fruit from its branch…


Another activity you can partake in is simply walking, which brings great benefits for your body. Remember to wear cotton socks which are not too tight, as well as comfortable clothing and footwear, and a hat or cap depending on the temperature. Walk with your back straight and never look at the floor but towards the horizon. And of course, have a good chat with your group: talking while you walk allows you to free yourself of worries.

When you arrive home exhausted, what better than a good Castilian soup, typical of Castile, which millions of Spanish farmers have eaten after a hard day in the field? Here’s how you make it:


Ingredients (for 4 people)

- 4 slices of large-loaf bread

- 4 eggs

- 150 g Serrano ham

- 100 g fresh chorizo

- 2 chicken carcasses

- 1 leek

- 1 carrot

- 6 cloves of garlic

- Water

- Vinegar

- Olive oil

- Salt

- 2 teaspoons of paprika

- Parsley




To make the stock, place the chicken carcasses in the pressure cooker with plenty of water. Clean and add the leak along with the peeled and sliced carrot and a bunch of parsley. Season, put the lid on and cook for 5-8 minutes from the moment steam starts to emerge. After this time, leave to cool, degrease and drain the stock. Set aside.

Place the slices of bread on a baking tray and bake until golden on both sides. Set aside. Peel and chop the garlic, brown them in a pot with a lug of oil. Add the finely-sliced ham and leave to brown. Add the sliced chorizo and sauté. Add the sliced toasted bread and pour in the stock. Mix in the paprika and leave to boil on a medium heat for 15-20 minutes. Break up the bread with a spatula. Add salt to taste and set aside. Put water in a saucepan with a lug of vinegar. When the water is at the boiling point, crack the eggs and leave to poach for 4 minutes. Remove them and set on a plate. Serve the soup on a deep dish and place the poached egg on top. Garnish with a parsley leaf.


If you have a pet, take it to the countryside with you. Animals like nothing more than returning to their natural habitat, regardless of how domesticated they are. And this may just be for that reason that we human beings also love the countryside and mountains, where we always return, so much.