Garlic Soup (Extremadura, Esp)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 180.9
- Total Fat: 11.7 g
- Cholesterol: 4.8 mg
- Sodium: 708.6 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.1 g
- Protein: 5.5 g
View full nutritional breakdown of Garlic Soup (Extremadura, Esp) calories by ingredient
Introduction
Spanish peasants' soup from the Extremadura region. Spanish peasants' soup from the Extremadura region.Number of Servings: 6
Ingredients
-
8 Cloves of Garlic
1 32 oz. container of Chicken stock (pref. low-sodium)
32 oz. Water
4 Slices Bread (pref. hearty white)
4 Tbsp. Extra Virgin Olive Oil
Salt
Pepper
Directions
1) Add oil to pot over medium-low heat
2) Slice garlic extra thin and add to oil (do not allow to brown, if garlic begins to brown turn down the heat)
3) Toast bread to remove moisture (do not allow to brown)
4) after appx. 30 minutes remove garlic from oil (garlic should be partially translucent)
5) Cut bread into small cubes and add all cubes and crumbs to oil
6) Stir bread into oil, once all oil has been absorbed by bread add stock and water
7) Bring mixture to boil, reduce to medium.
8) After 10 minutes use immersion blender to liquify bread crumbs and cubes.
9) Salt and pepper to taste.
Serving Size: Makes 6
2) Slice garlic extra thin and add to oil (do not allow to brown, if garlic begins to brown turn down the heat)
3) Toast bread to remove moisture (do not allow to brown)
4) after appx. 30 minutes remove garlic from oil (garlic should be partially translucent)
5) Cut bread into small cubes and add all cubes and crumbs to oil
6) Stir bread into oil, once all oil has been absorbed by bread add stock and water
7) Bring mixture to boil, reduce to medium.
8) After 10 minutes use immersion blender to liquify bread crumbs and cubes.
9) Salt and pepper to taste.
Serving Size: Makes 6