November 03, 2009
Edited by: Barnaby Dorfman, Colin M. Saunders, JenWaller, Thomas MacEntee, Barnaby Dorfman, Sheri, Colin Saunders, Alisa Escanlar, Aaron Krill
Yield: 6 as an appetizer, 4 as a meal
[edit] Ingredients
20 |
|
¼ |
|
1 |
tablespoon paprika (sweet or smoked but not hot) |
Pinch of saffron |
|
1 |
cup chopped tomatoes |
6 |
cups chicken stock |
2 |
eggs, beaten |
Stale bread |
[edit] Preparation
Step 1 |
Place garlic and oil in a large saucepan and cook over medium heat for 2 minutes but do not brown the garlic - browning the garlic will make for a bitter soup. |
Step 2 |
Add paprika and saffron and cook for another 2 minutes. The mixture may stick to the saucepan. |
Step 3 |
Add tomatoes and cook for another 2 minutes. |
Step 4 |
Add chicken stock and bring to a boil. |
Step 5 |
When soup is boiling, reduce heat, stir in eggs and return to simmer. |
[edit] About Garlic Soup
Great for cold weather. This recipe originates in Spain and it is considered "peasant food" meaning it is rustic and usually served only in rural areas. This dish is so simple to make and all that is needed to go with it is some bread, cheese and wine. From start to finish, you can make this dish in fifteen minutes.
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