Thursday, January 6, 2011

Garlic Soup

Don't be afraid of Garlic Soup.  This is a traditional Castilian soup, the Spanish version of matzoh ball or Grandma's chicken soup.  Despite garlic being a main ingredient, it is really mellow and comforting. The flavor of the paprika shines through so use a good Spanish paprika.  Plus, if what they say is true about garlic being a good fighter of colds and viruses, you're in business.  Not to mention warding off the neighborhood vampires.

Sopa de Ajo or Garlic Soup
Makes 6 cups

3 T olive oil
6 garlic cloves, thinly sliced
2 T white wine
1/2 T sweet paprika (Spanish paprika, por favor-pimenton de la vera )
2 cups rustic bread torn into small pieces (toasted or not?)
4 cups chicken stock
2 eggs, beaten

1. Heat the olive oil over medium-low heat in a large saucepan.  Add the garlic and gently saute until light golden brown, about a minute.  You don't want to burn the garlic so watch it carefully.
2. Add the wine and cook another 45 seconds.  Then add your paprika and cook for a minute more.
3.  Add the chicken stock and bread and bring to a boil.  Once boiling, turn down to a simmer.  Simmer for 8-10 minutes.
4.  Add the eggs and gently fold them in to the soup.  They will form longs strands (like in an egg drop soup).  Simmer gently for 2 more minutes.  Add salt and pepper to taste.

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