During the bubonic plague in Europe which killed almost half of the population, grave diggers (and grave robbers) drank wine containing garlic cloves. An ancient Egyptian papyrus recommends garlic in treating 22 ailments to include heart disease and stamina. In 1858, Louis Pasteur observed garlic's antibacterial activity, and it was used as an antiseptic. And yet garlic is so tasty! How many dishes would be blander without lovely garlic.
Sopa de Ajo (Garlic Soup)
Ingredients
2 teaspoons olive oil5 tablespoons minced garlic
1 teaspoon sweet smoked paprika
3 cups organic vegetable broth (such as Emeril's)
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1-ounce) slices rustic bread, cut into 1-inch cubes
8 large eggs
2 tablespoons chopped fresh flat-leaf parsley
Preparation
1. Preheat broiler.2. Heat oil in a large saucepan over medium heat. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
3. Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 350°.
4. Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350° for 20 minutes or until egg whites are set but yolks are still runny. Sprinkle evenly with chopped parsley.
Source: My Recipes
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