Members' Recipes Archive

April 2002
Sopas mallorquinas de verdura (Majorcan bread and vegetable dish)
Liz Carter

Sopas mallorquinas de verdura (Majorcan bread and vegetable dish)

By: Liz Carter

THE Majorcan word sopas has misled many visitors to the island into thinking that they were ordering a soup. Actually, sopas are thin slices of Majorcan country bread, pan payes, a circular, beige-coloured bread made from wheat and, by tradition, unsalted. In Majorca, bags of pre sliced sopas are sold everywhere. In England, I have made this dish successfully with Poilâne or a good, dense rye bread. The bread must be two or three days old, and one simply shaves off thin slices.


100ml olive oil
4-5 large spring onions, including the green parts, chopped
3 large cloves of garlic, chopped
1 tbs finely chopped parsley
1 large ripe tomato, peeled and chopped
1 heaped tsp mild paprika
200g shelled peas
1 small cauliflower, cut into small florets
500g artichokes
Meat stock or water
1 bunch fresh spinach, shredded
300g sopas mallorquinas (thinly sliced bread)


1. Heat the oil in a casserole and soften the spring onion and garlic, then add the parsley and tomato. When it has thickened, add the paprika and season with salt. Stir in the peas, the cauliflower, and the artichokes, with the outer leaves removed to reveal the pale inner leaves, then cut in half and the hairy choke scooped out. Cover with good meat stock if you have it, otherwise with water, and bring to the boil. Simmer for 20 minutes, then add the spinach and cook for five minutes more.
2. Arrange the sopas in a heated earthenware dish or soup tureen. Pour on the broth from the vegetables and leave for a couple of minutes to let the bread soak up the liquid. Finally, arrange the vegetables on top, sprinkle with good virgin olive oil and serve with olives and raw radishes.

Recipe copyright 2002 Liz Carter


Author: Liz Carter Email:

Modern Indian Cooking
Modern Indian Cooking
by Annabel Jackson
More Books