Cook the Book: Castilian Garlic Soup

Name: Cook the Book: Castilian Garlic Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 liters chicken stock; 4 half-inch-thick slices of crusty bread; 1 garlic clove; 1 pinch A of ground cumin; 59 milliliters extra-virgin olive oil; 4 poached eggs (optional); 4 servings To serve; 1 Tbsp dried red pepper; 1 pinch A of saffron threads; 4 servings Sea salt to taste; 118 milliliters Spanish amontillado or oloroso sherry

Cook the Book: Castilian Garlic Soup might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 14g of protein, 20g of fat, and a total of 499 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of oloroso sherry, half-inch-thick of crusty bread, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a heavy soup kettle or a 2-quart saucepan , gently cook the garlic in the olive oil over low heat until the cloves are thoroughly softened, about 10 to 15 minutes. Do not let the cloves get brown.

Ingredients you will need

Olive Oil

Clove

Garlic

Soup

Equipment you will use

Sauce Pan

Remove them with a slotted spoon and set aside.

Equipment you will use

Slotted Spoon

Stir the red chili pepper into the hot oil in the pan, then add the stock and sherry. Bring to a simmer while you stir in the cumin and saffron.

Ingredients you will need

Red Chili Pepper

Saffron

Sherry

Cumin

Stock

Cooking Oil

Equipment you will use

Frying Pan

Use a fork to crush the tender garlic cloves to a paste into the soup. Taste and add salt if necessary. Cover the soup and leave to simmer very gently for about 15 minutes.

Ingredients you will need

Whole Garlic Cloves

Salt

Soup

While the soup cooks, toast the bread slices.

Ingredients you will need

Bread

Toast

Soup

Cut the garlic clove in half and rub over the toasted slices. If you want to add an egg to each serving, poach the eggs gently in simmering acidulated water (water to which a couple of spoonfuls of white vinegar have been added), remove with a slotted spoon when done to taste, and drain on paper towels.

Ingredients you will need

Distilled White Vinegar

Whole Garlic Cloves

Water

Egg

Dry Seasoning Rub

Equipment you will use

Slotted Spoon

Paper Towels

Serve the soup as is, hot from the pot, floating a slice of garlicky toast on each serving. If you wish, add a poached egg and sprinkle of grated cheese. When you eat the soup, break the egg and stir it and the cheese into the hot soup.

Ingredients you will need

Poached Egg