RECIPES EN ROUTE 10:
Garlic soup with poached egg and green asparagus
Garlic soup
with poached egg and green asparagus
INGREDIENTS – 1 person
- 2 slices of stale bread
- 3 garlic cloves
- 1 tsp smoked De La Vera paprika
- 500-600 ml chicken stock (or, failing that, water)
- 1 egg
- 4 green asparagus spears
- Olive oil
- 60 g serrano ham
- Salt and black pepper
- A little chopped parsley
STEPS TO FOLLOW:
For the sofrito:
Finely chop the garlic. Gently fry in a good splash of olive oil. When golden, add the stale bread and brown it. Add the chopped ham, lightly fry and lower the heat.
Add the stock:
Add the De La Vera paprika, stir a few times, then quickly add the stock or water – take too long and the paprika will burn and become bitter. Add the asparagus previously sautéed in a frying pan. When it boils, lower the heat and cook for 10-15 minutes.
Final steps:
Just before serving, turn off the heat and add the egg, which will cook with the residual heat. Garnish with the chopped parsley, season to taste. The soup’s ready to eat.
