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Venezuelan cruzao soup recipe

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Cuisine: Spanish
Serves 4

Ingredients

300g spare ribs, cut in large pieces
300g chicken cuts
1 large potato, quartered
200g pumpkin, cut into 2cm pieces
200g taro, cut into 2cm pieces
2 plantains, cut into 2cm pieces
100g corn
Salt and pepper

Soffritto
Oilve oil
1 large onion, finely chopped
3 cloves of garlic, finely chopped
2 sweet chillies, finely chopped
1 capsicum, finely chopped

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Preparation

Place the ribs in a small saucepan and cover with water. Over low heat, simmer for 30 minutes. In another saucepan, do the same using the chicken to create a dense stock.

To make the soffritto, in a large pot, add the onion, garlic, sweet chillies, and capsicum. Gently fry for about 10 minutes. Add the ribs and chicken, along with the stock from both. Add the potato, pumpkin, taro, plantain and corn.

Cook, over very low heat, for 2 hours. Season to taste, then remove from heat and serve.

If you enjoyed this Venezuelan cruzao soup recipe then browse more Spanish recipes, soup recipes, spanish radio recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Spanish Restaurants

Displaying 10 of 222 Spanish Restaurants.

	Restaurant	Book Online	Suburb
1.	Raquel's Spanish Kitchen		Darlinghurst
2.	Legends		Manuka
3.	Cafe Gaudi		Phillip
4.	Moorish Cafe		Darwin
5.	Rhino Bar		South Townsville
6.	Alegria		Sunshine Beach
7.	Cafe Barcelona		St Kilda
8.	De Los Santos		Fitzroy
9.	Robert Burns Hotel		Collingwood
10.	Alhambra		Manly

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Al Dente

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