Get up early. Open the curtains, fill your eyes with the first portion of clear, fresh sun and a full-fat sky.
Prepare the utensils necessary for cooking: a small backpack, comfy shoes, a camera, a notebook, a pen, a map, a bottle of water, a metro ticket and a pinch of improvisation.
First lightly fry a chopped visit to the local bar, where coffee with milk and a croissant taste simple and good. Put the lid on for 20 minutes. Next, add pieces of Sol, preferably cut out from the very centre. To some the spicy taste of Sol may seem too crowded or loud, but this is exactly the taste that is crucial for our soup.
Fry at a high temperature, quickly adding one by one: a stroll through the main streets, snippets of the language heard as you pass by, the street sellers, the exotic looks of the passers by and the tastiest bites of architecture.
Lower the temperature. Put a whole Plaza Mayor into the pot, together with the arcades and cafes. Do not cut off the buskers and street performers under any circumstances, add them in with all the rest. If the soup has become too hot, add some fan. If the temperature is still too high, add one caña, that is more or less half a pint of local beer. To add flavour you can throw in a snack, anything from crisps to calamary will do.
Next simmer at a quite high temperature for an hour, stirring regularly with your camera. It will give the soup a fuller taste and will soak up the aroma of streets, cafes, Palacio Real and its gardens.
Lower the temperature again for around 20 minutes with a visit to a bar with the juicy name ‘Museum of Ham’.
Take off the lid. The ingredients should be mixed well by now. Pour in a litre of a visit to a museum. The choice of the museum depends on the cook’s taste. However, we recommend the classical El Prado.
At the end spice it up with a walk through the Retiro park. You will achieve the best effect if you use a full walk, not a light one without the boat ride.
Let everything simmer until dusk.
Serve hot, with cheap local wine. Eat with a conversation, preferably with someone who knows about cooking.
You can heat up the soup again the following day, you will certainly not become bored with its taste.
Prepare the utensils necessary for cooking: a small backpack, comfy shoes, a camera, a notebook, a pen, a map, a bottle of water, a metro ticket and a pinch of improvisation.
First lightly fry a chopped visit to the local bar, where coffee with milk and a croissant taste simple and good. Put the lid on for 20 minutes. Next, add pieces of Sol, preferably cut out from the very centre. To some the spicy taste of Sol may seem too crowded or loud, but this is exactly the taste that is crucial for our soup.
Fry at a high temperature, quickly adding one by one: a stroll through the main streets, snippets of the language heard as you pass by, the street sellers, the exotic looks of the passers by and the tastiest bites of architecture.
Lower the temperature. Put a whole Plaza Mayor into the pot, together with the arcades and cafes. Do not cut off the buskers and street performers under any circumstances, add them in with all the rest. If the soup has become too hot, add some fan. If the temperature is still too high, add one caña, that is more or less half a pint of local beer. To add flavour you can throw in a snack, anything from crisps to calamary will do.
Next simmer at a quite high temperature for an hour, stirring regularly with your camera. It will give the soup a fuller taste and will soak up the aroma of streets, cafes, Palacio Real and its gardens.
Lower the temperature again for around 20 minutes with a visit to a bar with the juicy name ‘Museum of Ham’.
Take off the lid. The ingredients should be mixed well by now. Pour in a litre of a visit to a museum. The choice of the museum depends on the cook’s taste. However, we recommend the classical El Prado.
At the end spice it up with a walk through the Retiro park. You will achieve the best effect if you use a full walk, not a light one without the boat ride.
Let everything simmer until dusk.
Serve hot, with cheap local wine. Eat with a conversation, preferably with someone who knows about cooking.
You can heat up the soup again the following day, you will certainly not become bored with its taste.
No comments:
Post a Comment