Blood sausage and chichurro soups (Morcilla y sopas de chichurro)
Soup traditionally made on the day of the slaughter.
It is a typical dish of the pig slaughter in the fields of the province of Palencia and León.
This soup is made with the broth left over from the blood sausages once cooked. First, the bottom of a medium clay pot is covered with shavings from the previous day and the broth is poured over it. When it starts to boil, it is seasoned with two cloves of crushed garlic, salt and bay leaf. Then make a sofrito of butter, a clove of garlic and paprika. Pour into the saucepan and let it boil for about thirty minutes to serve hot.