GARLIC SOUP
This superior recipe comes from chef Juanjo López of La Tasquita de Enfrente in Madrid.
Provided by Mark Bittman
Categories easy, quick, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil in a small skillet on medium-low heat. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes. (Adjust the heat so the garlic browns lightly.)
- Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
- Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
- Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt. Stir to loosen the bread; it will begin to break down. Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture. Cover and let flavors meld, about 10 minutes.
- In a small bowl, beat the egg whites. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons. Cook for another minute or two and serve.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 53 grams, Fat 20 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 834 milligrams, Sugar 9 grams, TransFat 0 grams
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