| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head of garlic; broken into cloves |
| 5 |
tb |
Olive oil |
| 4 |
sl |
Country bread |
| 1 |
tb |
Paprika |
| 1/2 |
ts |
Ground cumin |
| 1 |
qt |
Chicken broth or water |
| 4 |
|
Eggs; (optional) |
INSTRUCTIONS
Lightly brown the unpeeled garlic in 5 tablespoons of olive oil over medium
heat for about 10 minutes. Remove the garlic from the pot with a slotted
spoon and brown the country bread slices on each side in the garlic-scented
oil. Take the bread out and set aside. Sprinkle the bottom of the hot pot
with the paprika and cumin. Return the garlic to the pot along with the
broth or water. Cover the pot and simmer until the garlic cloves soften,
about 30 minutes. Strain the soup through the finest disk of a food mill or
puree it in a blender and strain through a medium-mesh strainer. Preheat
the oven to 350 F. Bring the soup back to a simmer and ladle it into
ovenproof bowls or soup crocks. Place a browned bread slice on top of each
one, then break an egg into each bowl on top of the bread if you're using
the eggs. Bake the soup until the egg white sets but the yolk is still
runny; start checking after about six minutes.
Serves 4
Recipe is from Splendid Soups by James Peterson.
Posted to bbq-digest by Suzy Wert <SuzyWert@aol.com> on May 14, 1998
A Message from our Provider:
“Find God. You were born to appreciate perfection”