Today I come with a garlic soup, a traditional Castilian soup which give a special touch, because we got her tone adding, in addition to their garlic and paprika, a good dose of chorizo, egg, and a good slice of bread fried that my kids love in my house, and I hope you also like you very much. This addicting! It is a dish traditional, from the usual and that becomes easily in a few minutes.
We prepare regularly in winter, taking advantage of the party and cold days, it seems to me a platazo more than restorative, that if in addition add chorizo and egg (poached or fried) Flemish hit becomes in a most won't. At the height of any dish of spoon which pirramos us by these dates.
And the best, the paprika from la Vera. Today is Miguel López (sisters), which I like and without a doubt one of the best. Each season they collect it, dry it and grind out fresh. And that in addition to the recipe is what I bring you today: a lot to sort of la Vera paprika fresh, freshly ground for you and it will great to this recipe, and many more. They are three types of paprika: sweet, sweet and sour and spicy and can give enough use in all your recipes as I do.
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Between all that they have reached with this sweepstakes will be and pimentón de la Vera Miguel López, the sisters will send you a full House lot that you can do a lot of rich recipes. Now, we're going with this fantastic and forceful garlic soup
- 180 g of bread pan (so called in Malaga) or white bread
- 3 slices of bread
- 300 g of sausage to cook good quality
- 5 cloves of garlic
- 1 tablespoon full of paprika from la vera - I used The sisters because it is what I like and I used sweet, although if you prefer, you can use the spicy to give you a point of rock and roll.
- 100 ml. (approx.) extra virgin olive oil
- Salt to taste (eye being practically unnecessary with chorizo)
- 1 liter of chicken or beef broth - if you hurry you can buy it already made
Directions
1 chop garlic on wheels and Brown the garlic in abundant olive oil extra virgin over low heat until they are well browned. Remove and set aside them.
2. in the same oil, you freís the slices of bread cut in half until the bread is well fried. Remove and reserve
3 saute the sausage cut in slices (that I used was large cut slices in half because it is well to become a spoon). Remove and set aside along with the garlic.
4. toast bread sliced in the same oil. I used a pair of scissors to cut it into cubes of approximately 1.5 cm. Freís well. The pan sucks oil but nothing happens. Continue Browning over medium heat until you take color.
5 sprinkle paprika on top, mix and saute a few seconds being careful not burning. Quickly add the broth, garlic and sausage and boil soft between 5 and 10 minutes.
6 correct salt. Individually serve an egg with a slice of bread fried on top, and on top of the bread. Because at home there are who prefer them poached and who prefers them with fried egg, I do them both ways, and for my egg-free because garlic soup I like more as is. Enjoy!
- Serve garlic soup accompanied by a few egg yolks raw instead of with the full egg. With the heat of the broth yolks curdle a little and be a little bit creamier
- We can add about 150 g of serrano ham on the chorizo lunar, prepare garlic alone with bread and the garlic soup and make it all together
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 5
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I sign up! Love the paprika of the Vera, it use to many dishes, and the truth is that is note the difference... In House never missing!
Well now that I think, and I think it is difficult to choose a single dish or recipe as a favorite because I love thousand things! (If carry cheese best...) But there is something that perhaps I like it more than the rest and is the rice in the oven that my mother cooks. For scrumptious! So if I have the luck of that I touch the fantastic lot of "paprika of the Vera", would share with she and safe that it kitchen! :)
lately use pepper to make sauce for potatoes and humus, I do it with good paprika, but not of La Vera, this is all great!
I like to use paprika that in the traditional cuisine of León, where I grew up, is an essential product.
A greeting
Always, I always use paprika from la Vera, to prepare the baked potatoes, A simple recipe and that always triumphs... Potatoes cut into halves, salt, extra virgin olive oil, a little water to make them well and do not dry and of course, I spore each potato with paprika from the Vera... They always run out of ???
My father is Extremadura, so the paprika from la Vera is missing in my house, may I use it much, almost all the dishes. A very large kiss and Merry Christmas.
Well, I always miss to stews, at least half a teaspoon, for color and flavor, but I think that one of the richest dishes and of course without paprika is nothing, it is the Octopus Galician style.
As an example of what we like, Christmas meal has been a pork leg greased of la Vera paprika from two days earlier
I am in love with better the world, the paprika from La Vera paprika. In my kitchen can verify what you say is true. The variety of paprika of the Vera bittersweet is my favorite and is the Spice that more use in my stews, roasts and stews.
I love Extremadura; Why is it?; for its aromatic and rich paprika?. Extremadura have many charms and I'm not just in love his paprika but above all for its natural beauty.
http://www.gastronomiaenverso.es/migas-extremenas-con-carino-para-caceres-tierra-de-conquistadores/
http://www.gastronomiaenverso.es/?s=piment%C3%B3n+de+la+vera
For me has been all a discovery this year Castilian soup. My mother put her first Christmas Eve instead of the traditional seafood soup, is that Yes, in a version more light, didn't get chorizo, but was equally tasty!
My favorite recipe to use paprika: lentils, I do them only with vegetables and a good paprika makes the difference. And the filet in butter of my mother... great, just eat it this time and I remember him throughout the year!
Use the paprika with enough frequency, in many recipes, but that better me is is it of "rice of Octopus with paprika of the Vera". A greeting and there is luck!.
A version Super and strong! of the soup Spanish, me it said.
Lack in house, along with the garlic and parsley, paprika is inheritance of my mother and my grandmother. From them I learnt many of the dishes that paprika is essential: All i pebre (in all its versions: eel, snuff, rabbit...), the baked rice, rice with crust, the del Senyoret... also for cooking some fish (stripe, the COD) and meat (chicken, Iberian, round steak)... in short, that glad kitchen for its flavor and its color!
In my house eats Extremaduran cuisine and el.pimenton is an essential ingredient in el.pisto.rehogando vegetables, cooked, and if it is of the aroma you will see it is unmistakable
it more simple shrimp Pil-Pil.
I love the "bacalla a la llauna" with Octopus...
Simple... I use it in the Rioja-style potatoes. Very good!
I love paprika and thanks to him I got my kids to eat cauliflower and a lot of things, that the "magic powder", that wasn't anything other than red pepper, were much more good!
That Yes, I advise not only with cayenne pepper soup, one day I was confused and had q throw it and why we like the spicy!
Use paprika in a lot of recipes, stews, in rice, especially with fish, as arroz a banda, terrific.
It is a soup, good, nice and cheap. Small I loved it. Paprika is perfect for this soup, and any. I not could live without, the onion. garlic, the tomatoes and of course the paprika.
Hahaha then Mercedes you passes as to my. Super fan of this soup with paprika, onion and garlic. So a will encourage to continue inventing. Many thanks for writing and for being by here with me :)
Loleta, I love bread loathing. What a blog yours, daughter. Needless to say, I'm Malaga too. Congratulations and a greeting.
Hi Annielise, as well! I'm glad a lot you liked lol, paisana. Thank you very much for writing and thank you very much for being here with me. A big kiss