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home > recipes > soups > castilian-style garlic soup
from UK Castilian-Style Garlic Soup This is 1 of 100 new recipes from the TVFN Taste Show added to No Cups Here! this week. The David Rosengarten archive has now been renamed to Taste Show and you just need to download zip3 to obtain the new recipes and update your collection. Go to the Updates page. Go to - http://www.atoc.demon.co.uk/recipes Castilian-Style Garlic Soup Recipe By : TASTE SHOW #TS4862 Serving Size : 1 Preparation Time :0:00 Categories : Taste3 6 tablespoons olive oil 4 cloves garlic, minced 4 1/2 cups day-old country bread, crusts removed, cut in 1/2 inch slices, then torn roughly into crouton-size pieces 2 teaspoons imported sweet paprika 4 cloves garlic, lightly crushed and peeled 4 1/2 cups water Salt Freshly ground pepper 4 cups beef broth or beef consomme 6 eggs (optional) 6 tablespoons chopped Spanish mountain cured ham prosciutto, or capicollo, in a 1/4 inch dice Place 5 tablespoons of the oil and the minced garlic in a skillet and slowly heat until the garlic begins to color. Add the bread pieces and saute slowly until they are crisp and golden, about 15 minutes. Sprinkle in 1 teaspoon of the paprika and stir to coat the bread. Reserve. To make the garlic broth, in a soup pot heat the remaining tablespoon of oil and lightly saute the peeled, crushed garlic cloves. Stir in the remaining teaspoon paprika, the water, salt, and pepper. Bring to a boil, cover, and simmer 45 minutes--you should have about 4 cups (these first two steps may be done in advance). Bring the beef broth to a boil. Arrange 6 ovenproof soup bowls on a baking tray and 1 tablespoon of the beef broth to each. If you are using eggs, slip one into each bowl, scatter in the ham, and pour in more beef broth (the bowls should be half full). Place the tray with the bowls in a 450 degree F oven until the eggs are set, about 4 minutes. Fill the bowls with the reserved garlic broth, boiling hot, and scatter in the bread pieces. Serve immediately. Yield: 6 servings Converted by MC_Buster. Alan Hewitt

Castilian-Style Garlic Soup


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(posted February 11, 1996)




from UK

Castilian-Style
Garlic Soup

This is 1 of 100 new recipes from the TVFN Taste Show added to No Cups Here! this week. The David
Rosengarten archive has now been renamed to Taste Show and you just need to download zip3 to obtain the new recipes and update your collection. Go to the Updates page.

Go to - http://www.atoc.demon.co.uk/recipes

Castilian-Style
Garlic Soup

Recipe By : TASTE SHOW #TS4862
Serving Size : 1 Preparation Time :0:00
Categories : Taste3

6 tablespoons
olive oil
4 cloves
garlic, minced
4 1/2 cups day-old country
bread, crusts removed, cut in 1/2 inch slices, then torn roughly into crouton-size pieces
2 teaspoons imported
sweet paprika
4 cloves
garlic, lightly crushed and peeled
4 1/2 cups water
Salt
Freshly ground pepper
4 cups
beef broth or beef consomme
6
eggs (optional)
6 tablespoons chopped Spanish mountain cured
ham prosciutto, or capicollo, in a 1/4 inch dice

Place 5 tablespoons of the oil and the minced
garlic in a skillet and slowly heat until the garlic begins to color. Add the bread pieces and saute slowly until they are
crisp and golden, about 15 minutes. Sprinkle in 1 teaspoon of the paprika and stir to coat the bread. Reserve.

To make the
garlic broth, in a soup
pot heat the remaining tablespoon of oil and lightly saute the peeled, crushed garlic cloves. Stir in the remaining teaspoon paprika, the water, salt, and pepper. Bring to a boil, cover, and simmer 45 minutes--you should have about 4 cups (these first two steps may be done in advance).

Bring the
beef broth to a boil. Arrange 6 ovenproof soup bowls on a baking tray and 1 tablespoon of the beef broth to each. If you are using
eggs, slip one into each bowl, scatter in the ham, and pour in more beef broth (the bowls should be half full). Place the tray with the bowls in a 450 degree F oven until the eggs are set, about 4 minutes. Fill the bowls with the reserved garlic broth, boiling hot, and scatter in the bread pieces. Serve immediately.

Yield: 6 servings

Converted by MC_Buster.

Alan Hewitt


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