Not a NYF recipe! This is a fantastically simple and aromatic soup - it's often what i want when i'm sick. It takes only a few minutes to make (maybe 15-20, tops), and you can usually find all the ingredients in the pantry, even when you're scraping the refrigerator clean. You can up the garlic if you like, and the spice - it's great for both comfort and clearing out your sinuses. Today i made it too spicy for Russell, but just right for sickie me. The recipe comes from the Terra cookbook.
For the croutons:
Oven @ 350 F
1/2 tsp minced garlic (I really use about a tsp here)
1/2 baguette, in 3/4" dice (about 2 cups)
1/2 tsp paprika
a bit of olive oil
Combine olive oil and garlic. Toss croutons in garlicky oil; sprinkle with paprika. Spread out, and bake on a baking sheet for 5-10 minutes, until crispy. (I turn them once during baking.)
While croutons bake, make the soup:
1 tbsp olive oil
1 tbsp minced garlic (I use about 1.5-2 tbsp, to be fair)
1 tsp paprika
1/8 tsp cayenne (I use more like a 1/4 tsp)
5 c. stock (recipe says chicken, but I've sucessfully used veg)
Salt and pepper
Brown garlic over medium heat. Remove from heat. Stir in paprika and cayenne - stir a lot so they don't scorch. Add stock IMMEDIATELY. Return to heat, bring to a boil, and add salt and pepper to taste. Keep warm.
By now, your croutons should be out. Turn the oven up to 500 F
Get some oven-safe bowls. Ladle in soup to about half full. Add croutons to soup, in a circle around the outside. Crack an egg into the middle. Spoon some more stock over it until the bowl is 4/5 full.
Bake bowls for 4-5 minutes, until egg white is semi-set but the yolk is still runny. Sprinkle with chives. Have everyone stir their egg in to thicken and enrich the soup at the table.Posted by shock on January 10, 2003 | TrackBack