| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
| 3 |
oz |
Fresh garlic (about 3 heads) |
| 6 |
oz |
Spanish country ham |
| 4 |
tb |
Olive oil |
| 6 |
sl |
Bread; thin |
| 2 |
tb |
Spanish paprika |
| 3 |
qt |
Chicken or beef stock (see "Black Bean Soup" or index) |
|
|
Salt and pepper |
| 6 |
|
Eggs; lightly beaten |
INSTRUCTIONS
1. Peel the garlic cloves. Cut the garlic into thin slices. Cut the ham
into thin slivers.
2. Heat the olive oil in a large saucepan. Add the garlic & cook over
medium heat for 3 mins. or until golden brown. Add ham slices & cook for 1
min. Add the bread slices & lightly brown on both sides. Stir in paprika &
cook for 1 min.
3. Add stock & simmer the soup for 5 mins. Correct seasoning w/ salt &
pepper. Just before serving whisk in the beaten eggs, little by little.
(The result should resemble Chinese eggdrop soup.) Garlic soup is
traditionally served in earthenware bowls. Garlic soup is one of the most
famous Castillian dishes. In Spain it is sometimes served for breakfast--it
is reported to be an excellent remedy for hangovers. The garlic looses its
pungency when cooked.
CASA JUANCHO
2436 S.W. 8TH ST., MIAMI
BEVERAGE: SANGRIA
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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