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Spanish Garlic Soup with Smoked Paprika Butter
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Unsalted butter
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2 oz.
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1/4 cup
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Garlic heads, mostly peeled and intact,
horizontally sliced in half
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1 lb. |
5 to 6 |
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Yukon gold potatoes, diced
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3 lb. |
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| Serrano ham hock |
8 oz. |
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Chicken broth
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64 oz. |
2 qt. |
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Water
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32 oz. |
1 qt. |
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Unsalted butter
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1/3 cup |
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Sweet smoked paprika (pimenton)
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1-1/2 Tbsp. |
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Peeled garlic cloves
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12 cloves |
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Stale bread
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12 oz. |
12 slices
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| Eggs |
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12 large |
| Kosher salt and Pepper |
To taste |
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DIRECTIONS
- In a large stock pot, over medium heat, melt butter. Cook garlic heads cut side down, just until soft and aromatic, about 5 minutes.
- Add potatoes; sauté 3-5 minutes, stirring occasionally. Add ham, chicken broth and water; bring to boil. Reduce to simmer, cover and cook 30-60 minutes.
- Blend 1/3 cup butter with pimenton. Toast the stale bread; rub both sides of each bread slice with a garlic clove.
- Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
- To serve, place a garlic toast into the bottom of a soup bowl. Portion about 1 cup potatoes over the toast, then an egg, several garlic cloves, 1 cup broth. Top with 1 teaspoon paprika butter. Season with kosher salt and pepper, to taste. Serve immediately.
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