This recipe is from the vegetarian cookbook Mediterranean Harvest. That cookbook adapted the recipe from the book The Foods and Wines of Spain.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Castilian Garlic Soup With Paprika and Saffron. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Castilian Garlic Soup With Paprika and Saffron in your home. Then, follow these steps below to serve Castilian Garlic Soup With Paprika and Saffron for your family or friends.
6 extra virgin olive oil
1 garlic cloves
6, NA, 1 cayenne
4 kosher salt
1, NA saffron
flat leaf parsley
If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Castilian Garlic Soup With Paprika and Saffron in your home by yourself.
Heat the oil in a heavy soup pot. Add the garlic and cook gently, stirring often, until tender and golden, about 12 minutes.
Sir in the paprika, cumin, and cayenne, then remove the pot from the heat and, crush the garlic with the back of a spoon.
Add the water, stir, and return to the heat. Bring to a simmer, add salt to taste (1 1/2 - 2 t and the saffron cover, and simmer gently for 20 minutes. Taste and adjust seasonings.
Shortly before serving, break the eggs, one by one, into a teacup, then tip into the soup. The broth should be barely simmering. Cover and cook for 4-5 minutes, just until the whites set., Place a piece of toast in each soup bowl. Lift out an egg and place on top of the bread. Ladle in the soup. Sprinkle with parsley and Parmesan, and serve.
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