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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 2 x garlic cloves smashed
- 3 med onions finely diced
- 3 ounce chorizo finely sliced
- 1 1/2 lb celery heart thinly sliced
- 4 c. tomato puree
- 4 c. warm chicken stock Salt to taste Freshly-grnd black pepper to taste
- 1 sprg oregano (or possibly 1/4 tspn dry oregano tied in muslin or possibly cheesecloth)
- 2 Tbsp. roughly-minced parsley stalks
- 4 Tbsp. mashed potato
- 1 c. dry white wine
- 12 x Large eggs at room temperature Nutmeg to taste
Direcciones
- In large pot, add in extra virgin olive oil, garlic, and onion. Saute/fry for 1 minute. Add in sausage. Saute/fry, gently stirring for another couple min. Add in celery heart and combine. Saute/fry for another few min. Add in tomato puree and 3 1/2 c. of stock. Season with salt and pepper. Add in oregano and parsley stalks.
- Mix the mashed potatoes with the remaining chicken stock and add in to the soup. Simmer 20 min, uncovered. Add in white wine and bring back to boil. Pour boiling soup into warmed soup bowls and immediately crack one egg into each bowl. Season with a dash of nutmeg. Serve immediately.
- This recipe yields 12 servings.
- Comments: A classic Portuguese tomato soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 105 | 51% |
| Total Fat 11.7g | 15% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 515mg | 21% |
| Potassium 600mg | 17% |
| Total Carbs 12.52g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.75g | 4% |
| Protein 11.27g | 18% |
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