Spanish Potato and Egg Soup

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this classic food funny:

A resident in a posh hotel breakfast room called over the head waiter
one morning and read from the menu. "I'd like one under-cooked egg so
that it's runny, and one over-cooked egg so that it's tough and hard to
eat. I'd also like grilled bacon which is a bit on the cold side, burnt
toast, butter straight from the freezer so that it's impossible to
spread, and a pot of very weak, lukewarm coffee."

"That's a complicated order sir," said the bewildered waiter. "It might be quite difficult."

The guest replied sarcastically, "It can't be that difficult because that's exactly what you brought me yesterday!"

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             TODAY'S RECIPE
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This simple yet delicious Spanish soup is sometimes called "sopa de
duelo" ("wake soup") because it is so easy to throw together on short notice.

Spanish Potato and Egg Soup (Gazpachuelo)

1 lb (450 g) potatoes, peeled and diced
6 cups (1.5 L) chicken stock or water
2 eggs
3 Tbs (45 ml) lemon juice
1 cup (250 ml) extra-virgin olive oil
1 Tbs (15 ml) dry sherry (optional)

Combine the potatoes and stock in a pot and bring to a boil over high
heat. Reduce the heat and simmer covered until the potatoes are tender,
about 10 minutes. Meanwhile, put the eggs and lemon juice in an electric
blender and, with the motor running, slowly add the oil in a thin stream
to make a thick emulsion. Beat about 1 cup (250 ml) of the hot stock, a
little at a time, into the egg mixture. Remove the soup from the heat
and stir in the egg mixture - do not boil. Stir in the sherry if desired.
Serves 4 to 6.
Received on Fri Feb 13 08:23:52 2009