Basque Soup Recipe

The Basque Country, a vibrant region nestled between Spain and France, is known for its rich cultural traditions, beautiful landscapes, and-of course-its food. Basque cuisine is hearty, comforting, and deeply connected to the land, featuring a wonderful blend of rustic flavors and Mediterranean influences. Among the many delicious dishes that hail from this region, Basque soup (also known as "Sopa de Piquillos" or "Basque Bean Soup") stands out as a perfect example of both simplicity and sophistication.

This soup, bursting with flavors, is a celebration of fresh vegetables, legumes, and meats, and it’s traditionally eaten during colder months. It’s one of those dishes that wraps you up in warmth, both physically and emotionally. Let’s dive into this Basque classic, explore its ingredients, and learn how to make it at home.

Basque Soup Recipe

Basque soup is an unforgettable mix of earthy beans, tender meats (often chorizo or pork), and the smoky sweetness of piquillo peppers. It’s designed to be filling, making it the perfect meal to satisfy hunger after a long day. Its roots lie in the humble kitchens of Basque peasants, who used whatever was on hand-beans, cured meats, vegetables, and spices-to create something magical.

The beauty of this soup is in its layers of flavor. It starts off with a base of sautéed onions, garlic, and bell peppers, which are the aromatic foundation of many Spanish and Basque dishes. Then, the addition of piquillo peppers-a signature ingredient of Basque cuisine-brings a sweet, smokey character to the soup. Throw in a few legumes and some well-seasoned pork or chorizo, and you’ve got a bowl of soul-warming bliss.

Ingredients Needed

Before we dive into cooking, let’s take a closer look at what you’ll need for this mouthwatering Basque soup:

• Olive Oil (2 tbsp): Essential for sautéing, and it imparts a fruity, smooth base flavor that enhances all the other ingredients.
• Yellow Onion (1 large): A must for depth and sweetness in the soup’s base.
• Garlic Cloves (3-4, minced): Adds a punch of flavor that rounds out the rest of the ingredients.
• Green Bell Pepper (1, chopped): A common vegetable in Basque cuisine that brings a slight sweetness and crunch to the soup.
• Piquillo Peppers (5-6, chopped): These iconic red peppers bring the signature smokiness and deep flavor to the dish.
• Canned White Beans (1 can, about 15 oz): The beans are the heart of the soup, adding a rich texture and making it filling.
• Chicken or Pork Broth (4 cups): The liquid base that ties everything together.
• Chorizo Sausage (2 links, sliced): This smoky, spicy sausage is one of the key players in Basque cooking, bringing both heat and flavor.
• Bay Leaves (2): To add an herbal fragrance that complements the other savory elements.
• Paprika (1 tsp): Smoked paprika, if you can find it, adds an extra layer of smokiness to the soup.
• Salt and Pepper (to taste): For basic seasoning, but be mindful of the saltiness from the chorizo and broth.
• Fresh Parsley (for garnish): Adds a pop of color and a fresh, herbaceous contrast to the rich soup.

Cooking Instructions

Making Basque soup is easy and straightforward, even for a beginner cook. Follow these step-by-step instructions to create a delicious bowl of comfort:

1. Sauté The Aromatics

   • Heat 2 tablespoons of olive oil in a large pot over medium heat.
   • Add the chopped onion and green bell pepper. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and soft.
   • Toss in the minced garlic and cook for another minute until fragrant.

2. Add The Chorizo And Piquillo Peppers

   • Slice the chorizo sausage into thin rounds and add it to the pot. Cook for 3-4 minutes until the chorizo begins to release its oil and turns slightly crispy.
   • Add the chopped piquillo peppers and cook for another 2-3 minutes, letting the smoky flavor of the peppers mingle with the chorizo.

3. Simmer With Broth

   • Pour in the chicken or pork broth and bring the mixture to a simmer. Add the bay leaves, smoked paprika, salt, and pepper. Stir well to combine and let it cook for 15-20 minutes, allowing the flavors to meld together.

4. Add The Beans

   • Drain and rinse the canned white beans before adding them to the pot. Stir everything together and cook for an additional 10 minutes, so the beans can absorb the flavors of the broth.

5. Final Adjustments

   • Taste the soup and adjust seasoning as needed. If you prefer more heat, you can add a pinch of red pepper flakes or a dash of hot sauce.
   • Remove the bay leaves before serving.

6. Serve And Garnish

   • Ladle the soup into bowls and garnish with freshly chopped parsley. Serve it hot with a slice of crusty bread to soak up all the flavorful broth.

Ingredient Insights

• Piquillo Peppers: These peppers, originally from the Basque region, are sweet, mild, and have a subtle smoky flavor. They’re often preserved in jars or cans and can be found in specialty stores or online. If you can’t find piquillo peppers, roasted red peppers can be a good substitute, but they’ll lack the distinctive smokiness.
• Chorizo: Spanish chorizo is different from Mexican chorizo. It’s dry-cured and has a deep, smoky flavor from paprika, which is essential to the character of the soup. If you prefer, you can use a milder sausage, but it won’t have the same depth.
• White Beans: The beans bring both texture and heartiness to the soup. In Spain, traditional white beans like alubias or fabes are commonly used, but any creamy white beans (like cannellini or navy beans) will work perfectly here.

Expert Tips

• Use Quality Broth: The broth is the foundation of your soup. Homemade chicken or pork broth will elevate the dish, but if you’re using store-bought, opt for low-sodium to keep control over the salt levels.
• Let It Rest: Like many soups, Basque soup tastes even better the next day. If you can, let it sit overnight in the fridge, then reheat it on the stove for an even deeper flavor.
• Use a Heavy-Bottomed Pot: A Dutch oven or other thick-bottomed pot distributes heat more evenly, which is essential when making a soup that requires simmering for a long period.
• Customize Your Meat: If you don’t like chorizo or want a leaner option, you can use smoked sausage or even leftover roasted chicken for a twist.

Recipe Variations

• Vegetarian Basque Soup: For a meat-free version, omit the chorizo and replace the broth with vegetable stock. You can add a little smoked paprika to bring that depth of flavor. Try using a variety of beans like kidney beans or chickpeas.
• Spicy Basque Soup: If you enjoy heat, add some diced jalapeños or a few dashes of hot sauce to the soup along with the garlic for an extra punch.
• Add Potatoes: For a more substantial meal, you can add diced potatoes to the soup. They’ll soak up the broth and make the soup even heartier.
• Seafood Basque Soup: The Basque coast is famous for its seafood, so a fish version of this soup can be equally delicious. Replace the chorizo with shrimp or white fish and use seafood stock instead of chicken broth.

Final Words

Making Basque soup is like bringing a piece of the Basque Country into your kitchen. It’s a dish that’s simple to prepare but packed with layers of flavor that will transport you to a cozy Basque farmhouse. The best part? It’s endlessly customizable, so you can make it your own, whether you’re looking for a meat-heavy dish or a lighter vegetarian version.