Esta es una exhibición prevé de cómo se va ver la receta de 'Sopa de Ajo' imprimido.

Receta Sopa de Ajo
by Lon

Sopa de Ajo

A classic comfort dish from Spain in the waste-not-want-not spirit that features stale bread as an ingredient. This is my take on the dish, scaled for one person. For one person, the finishing of the dish in the oven can be done in a toaster oven.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 1 serving

Wine and Drink Pairings: crisp dry rosado (rosé)

Ingredientes

  • 60 g stale bread
  • 2 TBS olive oil (preferably Spanish)
  • 2-3 cloves garlic, diced
  • 1/4 tsp Pimenton de Vera, picante
  • 1/2 tsp Pimenton de Vera, agridulce
  • 1/2 tsp Pimenton de Vera, agridulce
  • 250 ml meat stock
  • 1 egg

Direcciones

  1. Slice the bread and cut off the crusts. Cut into 1/4-inch cubes. Peel the garlic and cut into 1/8-inch dice. Do not used crush garlic or the flavor profiles will not work. Heat the olive oil in a 9-inch earthenware cazuela and fry the bread cubes until lightly golden. Add the garlic and continue stirring and frying for about 30 seconds. Add the Pimenton de Vera (a smoked paprika from Spain for which there really is no substitute. Available from www.tienda.com.) Continue stirring for another 30 seconds. Pour in the meat stock (I use Perfect Addition frozen veal stock, available at Gelsons Markets in my area), cover, and simmer for about 15 minutes. Transfer to a 6-inch diameter earthenware cazuelita, dump a whole egg into the middle, and heat in a 375F oven until the egg is just set.