Dinner Tonight: Roasted Garlic Soup with Chorizo with a Poached Egg
The recipe Dinner Tonight: Roasted Garlic Soup with Chorizo with a Poached Egg can be made in approximately 15 minutes. This dairy free recipe serves 4 and costs $3.01 per serving. One serving contains 483 calories, 21g of protein, and 27g of fat. This recipe from Serious Eats has 100 fans. A mixture of chicken stock, olive oil, spanish chorizo, and a handful of other ingredients are all it takes to make this recipe so delicious. Autumn will be even more special with this recipe. It works well as a main course. Overall, this recipe earns a solid spoonacular score of 42%. Similar recipes include Dinner Tonight: Peppery Pasta Carbonara with Poached Egg, Dinner Tonight: Breakfast Burrito with Chorizo, Potato, and Egg, and Dinner Tonight: Fava Bean Salad with Toast and Poached Egg.
Servings: 4
Ingredients:
4 ¼ cups chicken stock
8 slices ciabatta bread, toasted and chopped
4 eggs
4 large garlic bulbs, broken into cloves, leave skins left on
kosher salt and black pepper
4 tablespoons olive oil
½ teaspoon sweet smoked Spanish paprika
3 ½ ounces Spanish chorizo, diced
Equipment:
sauce pan
slotted spoon
blender
bowl
ladle
Cooking instruction summary:
Procedures 1 Pour oil into medium-sized saucepan set over low heat. Add all garlic cloves and cook, stirring often, until skins are golden brown, 15 to 20 minutes. Remove garlic with slotted spoon, and set aside to cool for one minute. 2 Peel garlic cloves and squeeze out soft flesh. Discard skins. Puree garlic in blender. 3 Scoop out any garlic skins left in saucepan. Then add diced chorizo and turn heat to medium. Cook until it starts to caramelize, about two minutes. Add thyme, and cook until fragrant, about 10 seconds. Add pureed garlic and paprika. Stir well, and then pour in chicken stock. Bring to simmer, and then reduce heat to medium low and simmer for four minutes. Season to taste with salt and pepper. 4 With two minutes left, carefully add toasted bread and eggs. Once eggs are cooked, turn off heat. Divide eggs between four bowls, and ladle over soup.
Step by step:
1. Pour oil into medium-sized saucepan set over low heat.
2. Add all garlic cloves and cook, stirring often, until skins are golden brown, 15 to 20 minutes.
3. Remove garlic with slotted spoon, and set aside to cool for one minute.
4. Peel garlic cloves and squeeze out soft flesh. Discard skins. Puree garlic in blender.
5. Scoop out any garlic skins left in saucepan. Then add diced chorizo and turn heat to medium. Cook until it starts to caramelize, about two minutes.
6. Add thyme, and cook until fragrant, about 10 seconds.
7. Add pureed garlic and paprika. Stir well, and then pour in chicken stock. Bring to simmer, and then reduce heat to medium low and simmer for four minutes. Season to taste with salt and pepper.
8. With two minutes left, carefully add toasted bread and eggs. Once eggs are cooked, turn off heat. Divide eggs between four bowls, and ladle over soup.
Nutrition Information:
covered percent of daily need
