Puré hortelano

Description

This puréed soup hails from the farmlands of Andalusia and gets its name from huertas , the local commercial vegetable gardens which are something like truck farms. In fact, there is a whole family of Spanish dishes called hortalizas , made with the vegetables harvested from huertas, and puré hortelano is one of them. It is traditionally made with chard, spinach, onion, leeks, and salicornia (sea asparagus); thickened with bread crumbs, and served with a sliced hard-boiled egg in the soup, preferably with some toasted bread on the side.