Visit Now Visit Now Visit Now Visit Now Visit Now Visit Now Visit Now
Kids Turn Recipes

Holiday
Cookbook

Soups/Stews
cook1.gif - 9.1 K
Sopa de Ajo Castellana - Castilian Garlic Soup

Parental supervision needed.

Ingredients
Soup:

  • 1 1/2 teaspoons extra-virgin olive oil
  • 4 garlic cloves, crushed
  • 1 1/2 ounces Spanish serrano ham or prosciutto, diced (we don't eat ham so we use the same amount in Chicken)
  • 1 teaspoon Spanish smoked paprika or sweet paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crumbled saffron threads
  • 3 (15.75-ounce) cans fat-free, less-sodium chicken broth
Croutons:
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 garlic clove, crushed
  • 3 cups (1-inch) cubed hearty country bread (about 4 3/4 ounces)
  • 1/2 teaspoon Spanish smoked paprika or sweet paprika
Remaining ingredient:
  • 4 large eggs

Instructions
To prepare soup, heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add 4 crushed garlic cloves; sauté 1 minute. Add ham(or chicken) and 1 teaspoon paprika; sauté 30 seconds. Stir in cumin, pepper, saffron, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes Preheat oven to 350°.

To prepare the croutons, combine 1 1/2 teaspoons oil and 1 crushed garlic clove in a large bowl. Add the bread cubes, tossing to coat. Place bread cubes in a single layer on a baking sheet. Bake at 350° for 12 minutes or until toasted. Sprinkle bread cubes with 1/2 teaspoon paprika; toss well.

Increase oven temperature to 450°.

Break 1 egg into each of 4 oven proof bowls. Divide the broth mixture evenly among bowls. Place bowls on a baking sheet. Bake at 450° for 15 minutes or until the eggs are set. Top each serving with croutons.

4 servings (serving size: 1 1/4 cups soup and 1/2 cup croutons)

Thanks to Anya for this recipe.


Get Cooking
Kids' Cookbook
Get Cooking
Recipe Index
Get Cooking
Recipe Links


Christmas Corner