Preparation

The coriander and garlic with coarse salt are stepped on a mortar (mortar) in order to obtain a porridge.
prepare the asparagus, cut into small pieces and scald with boiling water.
in a clay pot, the bacon cut in slices and the chorizo ​​sliced. the meats are removed and in the “drop”, the asparagus is well drained.
when they are well fried, add the garlic and coriander porridge and finally the vinegar. let it cook some more. water everything with water (about 3 liters) and the flour (the spoon must be well filled) dissolved in a little cold water. let it cook for about 15 minutes or until the flour no longer tastes raw.
cut the bread in slices or squares into a tureen and water it with the soup. smother a little and serve with the meats (chorizo ​​and bacon) separately.

Ingredients

  • ingredients for 4 to 6 people
  • 1 large sauce of green wild asparagus;
  • 1 coriander sauce;
  • 2 small or 1 large garlic cloves;
  • 200 g of bacon;
  • 200 g of meat sausage;
  • 2 tablespoons of vinegar;
  • 1 tablespoon of flour;
  • 400 g to 500 g of homemade or second-hand crusty bread;
  • salt