Me: See this castle? That was our hotel!
You: No way! That's awesome!
Me: I know, right!?! :)
Me with my husband in Retiro Park in Madrid
* a note on the bread: buy a baguette from the deli and wait a few days. If you can almost use it as a door-knocker, it's ready! Regular sliced sandwich bread is usually so full of preservatives it will go moldy before it gets stale, anyhow. Once I had a package of burger buns sit in the pantry for months and they never showed a hint of age... *enter theme music from "The Twilight Zone"*
No good.
Yeild: 4 servings
Ingredients
1 1/2 Tbs Olive oil
5-6 Cloves of garlic
1/4 lb. Sliced ham (I use Boar's Head Tavern Ham - it seems to have the best flavor for this)
32 oz. Low sodium beef broth
1 1/4 cup Water
1 Tbs Smoked paprika (not sweet or hot)
1 Baguette (you'll need about 8 inches of it)
4 Eggs (one for each serving)
Directions
1. Heat olive oil over med-low heat in a large pot. Peel and slice the garlic cloves and saute them in the oil. As the garlic cooks, dice the ham and add it to the pot once the garlic is nice and golden. Give it a stir and let the ham cook for 2-3 minutes to render out some of the fat.
2. Meanwhile, slice the half the bread and quarter the slices. Use a spoon to scoop the garlic and ham to the edge of the pot and lay the bread pieces down in the drippings to toast. Turn the bread once so it toasts on both sides, then give it a stir and add the paprika, making sure that it doesn't hit the bottom of the pot and burn. Mix it in well and cook on low for another 2 or 3 minutes.
3. Add the beef broth and water and cook over medium heat for 15-20 minutes. Slice and toast the remaining the bread.
4. When the soup is cooked through, carefully break the eggs into the soup, stir, and let stand for 2 minutes before topping with the toasted bread and serving.
* you can leave the eggs whole and poach them in the soup, or you can break the yolks and stir them in.
Soun right up my alley! I will have to try this, and send the recipe to Ryan, he will be on soups for a week or so.
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