caldo de jaramago

/KAHL-doh deh HAH-rah MAH-goh/

A soup from the Canary Islands made with white haricot beans (US: navy beans), potatoes and wall rocket locally known as jaramago, frequently used in the Canary Islands. The stock is flavoured with a ham bone or a piece of salt pork and the stock is thickened with cornflour (US: corn starch). A dash of vinegar is added just before serving.



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