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In Spain, there's more to life than beer and paella. Creams, and especially broths, are the origin and foundation of almost all typical Spanish dishes.

Traditional broths in Spain: the silent foundation of our cuisine

Broths occupy a fundamental place in Spanish gastronomy, although they often go unnoticed. They are the basis of countless recipes and have been part of home cooking for generations. Before ready-made products existed, every household had its own pot on the fire, where meats, bones, and vegetables were used to obtain a flavorful broth that served both as a comforting dish and as a starting point for stews, rice dishes, or soups.

Chicken broth is probably the most consumed broth in Spain. Found in almost every home, it's simply made with chicken, vegetables like carrots, leeks, and celery, and a long simmer that concentrates the flavor. It's common in cold weather, but also as a traditional remedy when someone has a cold or needs a light meal.

Another very common broth is cocido broth, the result of long simmerings of meats, bones, legumes, and vegetables. Depending on the region, it takes on different characteristics: cocido madrileño, andaluz, maragato, or montañés. This broth is not only consumed as a soup with noodles, but is also reused in many dishes, making it a clear example of resourceful cooking.

In coastal areas, fish stock, or fumet, plays a starring role. Made with fish bones, heads, and scraps, it's essential for rice dishes, seafood stews, and traditional soups. Its intense yet clean flavor defines many dishes from the Mediterranean and northern Spain.

Also worth mentioning is ham stock, widely used as a quick base for soups and simple recipes. Its deep, salty flavor makes it a common ingredient in everyday cooking, especially when a tasty result is desired without complicated preparations.

Creams: tradition, comfort and simplicity

Creamy soups occupy another important place on the Spanish table. Somewhere between a soup and a purée, they are characterized by their smooth texture and comforting nature. Many of them originate from humble recipes, designed to use seasonal vegetables and create nutritious dishes with few ingredients.

Cream of vegetable soup is the most common and versatile. There's no single recipe: each household adapts it to what they have on hand. Zucchini, leek, potato, carrot, or pumpkin are common ingredients. It's eaten year-round, especially for light dinners, and is a staple in many families' daily diets.

Pumpkin soup has become one of the most popular, especially in autumn and winter. Its mild and slightly sweet flavor makes it very approachable, and it's often flavored with mild spices or a drizzle of extra virgin olive oil at the end.

In some regions, creams with a strong local identity stand out, such as porra antequerana or salmorejo, which, although technically cold soups, share that thick and satisfying texture. Made with tomatoes, bread, and olive oil, they represent the adaptation of traditional cuisine to the summer heat.

Legume creams, such as those made with lentils or chickpeas, are also very popular, allowing for the transformation of traditional dishes into milder and more digestible versions. These creams retain their nutritional value and offer a comforting alternative during cold weather.

Taken together, broths and creams form part of a Spanish cuisine based on care, time, and resourcefulness. These are recipes that don't seek the limelight, but they underpin much of the country's culinary tradition. Beyond trends, they continue to occupy an essential place at the everyday table, demonstrating that simple cooking, when done well, never goes out of style.