Sopa blanca from Charcutería: The Soul of Spain by Jeffrey Weiss

  • bay leaves
  • celery
  • whole cloves
  • leeks
  • nutmeg
  • thyme
  • black peppercorns
  • white peppercorns
  • green cabbage
  • parsnips
  • beef shins
  • baking potatoes
  • white onions
  • dried cannellini beans
  • salt-cured bones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute turnips for parsnips, and the book's "Huesas (bones) salados" for salt-cured bones. Soak cannellini beans overnight.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.