This Basque coffee 'soup' is not a soup, but a dessert / light supper / frugal main course. It hails from the Spanish side of Basque country (the contested region between France and Spain) and although it's far from contemporary gourmet tastes, it's pretty yum.
Recipe source: here.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Fagioli e tonno (Tuna and white bean salad) (Italian).
Five years ago: Kahluaccino.
Six years ago: Pindi chana (Spicy chickpea curry) (Indian) (vegan).
Seven years ago: Sancocho (Chicken and root soup) (Puerto Rican).
Eight years ago: Baby making and no cooking :).
- 1 pot (300 ml) strong coffee
- 1 can (300 ml) evaporated milk
- 1 large (250 g) chunk of sourdough bread
- Sugar to taste
Prepare the coffee and allow it to cool a bit (until just warm, not hot). Mix with the evaporated milk and add sugar to taste.
Break the bread into small pieces in a bowl and pour the coffee mixture over it. Serve immediately.
No comments:
Post a Comment