Red garlic soup
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Red garlic soup
  Garlic    Soups  
Last updated 6/12/2012 1:00:09 AM. Recipe ID 23209. Report a problem with this recipe.
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      Title: Red garlic soup
 Categories: 2hot
      Yield: 4 Servings
      2 lb Chicken bones
      1    Onion, quartered
      1    Head garlic plus 6 cloves,
           Minced and 3 cloves, halved
    1/4 c  Plus 3 tablespoons olive oil
    1/4 lb Cured Spanish ham, or
           Prosciutto, diced
      1    Tomato, seeded and diced
      2 ts Sweet paprika
      6    Very thin slices country
      8    Cumin seeds
      8    Saffron threads
      6    Eggs (optional)
  Prepare the chicken stock by combining the chicken bones, onion, and
  garlic head in a large pot. Add enough water to cover, about 1
  gallon, and bring to a boil. Skim and discard foam that rises to the
  top. Reduce to a simmer and cook, uncovered, about 1 hour,
  periodically skimming foam from the top. If liquid is evaporating too
  rapidly, add a cup or two of water. Strain by lifting liquid out with
  a ladle. Discard the onion and garlic, and set aside to cool. Reserve
  2 quarts for the soup, and save the extra for another use. (It will
  keep in the refrigerator up to 5 days).
  Heat the 1/4 cup olive oil in a large saucepan, add the 6 cloves
  minced garlic, and saute until golden. Add the cured ham, and saute
  for a minute. Add the tomato and paprika, and saute briefly, then add
  the reserved chicken stock. Bring to a boil, reduce heat and simmer
  for 30 minutes.Meanwhile, toast the bread, rub half a clove of the
  remaining 3 garlic cloves over each piece, and drizzle with the
  remaining olive oil. With a mortar and pestle, pound the leftover
  garlic halves, cumin seeds, and saffron. Stir paste into the
  simmering soup, and add the bread, breaking it up a bit.
  If using eggs, break the eggs into the simmering soup and poach them
  until set, but yolks still soft. Serve soup immediately, ladling it
  into warm earthenware bowls.
  Yield: 4 to 6 servings

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Recipe ID 23209 (Apr 03, 2005)

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