Castilian-style garlic soup
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Castilian-style garlic soup
  Garlic    Soups  
Last updated 6/12/2012 1:12:35 AM. Recipe ID 40607. Report a problem with this recipe.
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      Title: Castilian-style garlic soup
 Categories: Soup, Taste, 
      Yield: 6 Servings
      6 tb Olive oil
      4    Cloves garlic; minced
  4 1/2 c  Day-old country bread,crusts
           -removed; cut in 1/2"
           -slices then torn roughly
           -into crouton-size pieces
      2 ts Imported sweet paprika
      4    Cloves garlic, lightly
           -crushed and peeled
  4 1/2 c  Water
           Freshly ground pepper
      4 c  Beef broth or beef consomme
      6    Eggs (optional)
      6 tb Spanish mountain cured ham.
           Or capicollo, chopped; in a
           -1/4 inch dice
  Place 5 teaspoons of the oil and the minced garlic in a skillet and
  slowly heat until the garlic begins to color.  Add the bread pieces
  and saute slowly until they are crisp and golden, about 15 minutes.
  Sprinkle in 1 teaspoon of the paprika and stir to coat the bread.
  To make the garlic broth, in a soup pot heat the remaining tablespoon
  of oil and lightly saute the pooled, crushed garlic cloves.  Stir in
  the remaining teaspoon paprika, the water, salt, and pepper.  Bring
  to a boil, cover, and simmer 45 minutes---you should have about 4
  cups (these first two steps may be done in advance).
  Bring the beef broth to a boil.  Arrange 6 ovenproof soup bowls on a
  baking tray and 1 tablespoon of the beef broth to each.  If you are
  using eggs, slip one into each bow, scatter in the ham, and pour in
  more beef broth (the bowls should be half full).  Place the tray with
  the bowls in a 450F oven until the eggs are set, about 4 minutes.
  Fill the bowls with the reserved garlic broth, boiling hot, and
  scatter in the bread pieces.
  Serve Immediately. 

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Recipe ID 40607 (Apr 03, 2005)

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