The Spanish kitchen is famous for its variety of soups and stews – from light summer dishes to hearty winter classics. With hand-painted Polish pottery, they are not only kept warm but also presented with elegance.

• Soup bowls & terrines for robust stews like Cocido Madrileño.

• Individual mini pots for Sopa de Ajo or Fabada Asturiana.

• Elegant ceramic bowls for refreshing summer soups like Gazpacho.

Each piece is oven-safe, hand-painted, and durable – perfect for bringing the culinary soul of Spain to the table.

Three Spanish Soups & Stews with Recipes

1. Sopa de Ajo (Garlic Soup, Castile) – 4 servings

Ingredients (all organic)

• 6 garlic cloves

• 150 g stale country bread

• 1 l vegetable broth (freshly made from carrots, leeks, celery)

• 4 organic eggs

• 3 tbsp extra virgin olive oil

• 1 tsp sweet paprika (from La Vera)

• Salt & pepper

Preparation

1. Sauté garlic gently in olive oil.

2. Add cubed bread, toast lightly.

3. Sprinkle with paprika, pour in broth, simmer 10 min.

4. Crack eggs into the hot soup, stir until set.

5. Serve in Polish pottery soup bowls.

???? Wine Pairing

A young Ribera del Duero Tinto Joven.

2. Cocido Madrileño (Chickpea Stew, Madrid) – 4 servings

Ingredients (all organic)

• 300 g chickpeas (soaked overnight)

• 300 g beef (soup meat)

• 200 g chicken

• 1 organic chorizo

• 1 Jamón Serrano bone

• 2 carrots

• 2 potatoes

• ¼ head of cabbage

• 1 leek

• Salt & pepper

Preparation

1. Place meat, chorizo, bone, and chickpeas in cold water, bring to a slow simmer.

2. After 1 hour, add vegetables, simmer another 45 min.

3. Strain broth and serve as soup, arrange meat & vegetables separately.

4. Present in large Polish pottery terrines.

Wine Pairing

A robust Tempranillo Crianza from Rioja.

3. Gazpacho Andaluz (Cold Vegetable Soup, Andalusia) – 4 servings

Ingredients (all organic)

• 1 kg ripe tomatoes

• 1 red bell pepper

• 1 cucumber

• 1 small red onion

• 2 garlic cloves

• 50 ml extra virgin olive oil

• 2 tbsp sherry vinegar

• Salt, pepper, a little water

Preparation

1. Roughly chop all vegetables.

2. Blend everything, stir in olive oil and vinegar.

3. Season with salt & pepper, chill before serving.

4. Garnish with croutons or diced vegetables in ceramic bowls.

Wine Pairing

A chilled Fino Sherry or a fresh Verdejo from Rueda.