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Castilian bread and garlic soup
Topic Started: Feb 25 2018, 12:43 PM (19 Views)
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60ml (1/4 cup) olive oil
1 bulb garlic, cloves separated (12 cloves)
2 chorizo, halved lenthways, sliced
1 teaspoon hot paprika
Large pinch of saffron threads
1 bay leaf
200g day-old sourdough bread, torn into 3cm pieces
125ml (1/2 cup) dry white wine
1L (4 cups) chicken stock
4 eggs
Fresh continental parsley leaves, to serve


Step 1
Heat the oil in a large heavy-based saucepan over low heat. Add the garlic cloves. Cook, stirring occasionally, for 15 minutes or until soft. Use a slotted spoon to transfer to a bowl. When garlic is cool enough to handle, squeeze flesh from skins and mash with a fork.

Step 2
Cook the chorizo in the same pan over medium heat for 5-7 minutes or until golden and crisp. Add the paprika, saffron and bay leaf. Cook, stirring, for 1-2 minutes or until aromatic. Add the bread and cook, stirring, for 5 minutes or until golden and crisp. Add wine and cook for 2 minutes. Add stock and mashed garlic. Bring to the boil. Reduce heat to low. Simmer for 10 minutes. Season.

Step 3
Crack the eggs, 1 at a time, into a cup and pour into soup. Cook over low heat for 7-10 minutes or until eggs are just cooked.

Step 4
Ladle the soup into serving bowls, with 1 egg each, and sprinkle with parsley.

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