What is this spanish/mediterranean soup called?

I went to this Spanish / Mediterranean Restaurant and before the main course they served us a soup in a wide bowl. It was watery, not thick but with beans, sausage, cilantro, etc, and had this smoked taste to it. It was soo good! What is this soup called, if anyone knows?

I heard the guy say "some queso" while serving...and clearly it wasn't cheese lol .. but i'm sure he said something else, and i just heard queso haha. But if anyone knows! I'd love to know the name and or recipe. thanks!What is this spanish/mediterranean soup called?
Soup is called soup in any country.4Freedom.



Mediterranean Garlic Soup



Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : New Text Import



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Large heads of garlic

2 Cups white onions -- sliced

3 Tablespoons vegetable oil

2 Quarts rich chicken or vegetable stock

1 Cup dry white wine

1 Large bay leaf

1 Tablespoon chopped fresh sage leaves (1 teaspoon drie

3 Whole cloves

salt and freshly ground white pepper

drops of fresh lemon juice

1/3 c olive oil

4 egg yolks

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toasted sour dough croutons

fresh grated Asiago or Gruyere cheese

fresh chopped chives





Separate garlic into cloves and crush slightly with side of knife. Do not

peel.



Add garlic, onions and vegetable oil to a soup pot and saute until onions

just begin to soften. Do not brown. Add stock, wine, bay, sage and cloves.

Bring to a boil, reduce heat and simmer partially covered for 45 minutes.

Strain pressing down firmly on the solids to extract all flavor. Return

soup to pot and correct seasoning with salt, pepper and lemon juice.



In a bowl, whisk olive oil into egg yolks by drops to form an emulsion

(mayonnaise). At serving time, beat 1 cup of hot soup into emulsion in a

thin stream. Gradually beat in remaining soup. Return to pot and reheat

gently being careful not to over heat or egg will scramble. Serve

immediately garnished with croutons, cheese and chives.

Yield: 6 to 8 servings

--------------------------------------…



Title: Soupe de Potiron (Pumpkin Soup)

Categories: Soups

Yield: 6 Servings



3 1/2 lb Pumpkin

3 White onions

1 Garlic clove

2 Fresh sage leaves

-OR- a pinch of dried sage

2 tb Olive oil

10 c Boiling water

Salt

Black pepper

1/3 c Long-grain rice

-- rinsed and drained

Fresh Parmesan shavings

-- (if desired)



Choose small, sweet pumpkins for this soup. Peel pumpkin, and cut the

flesh into small cubes. Peel onions and chop coarsley. Place

pumpkin and onion in a soup pot with the garlic, sage, oil, and

water. Season to taste with salt and pepper, then let simmer on low

heat for 45 minutes.



Transfer soup to blender or food processor (working in batches if

necessary) and puree. Return soup to pot and bring to a boil. Add

rice at this point; cook until rice is tender. Adjust seasoning and

serve, garnished with a few Parmesan shavings if desired.



: I would try using Italian arborio rice in this soup,

to make the soup thicker and creamier.





“The Classic Mediterranean Cookbook”What is this spanish/mediterranean soup called?
For what you're describing it seems you had: Frijoles Charros



Here is the recipe: http://www.globalgourmet.com/food/specia…



Good luck!What is this spanish/mediterranean soup called?
Spain is on the Iberian Peninsula near the Atlantic Ocean, not the Mediterranean Sea.



Anyway, I would guess that's gazpacho with cheese ("queso" being Spanish for "cheese").