Mediterranean garlic soup
Ingredients
- tablespoons olive oil
- 3 garlic cloves finely chopped
- 125 g 4 oz chorizo, diced
- 6 tablespoons red wine
- 1 litre 1¾ pints beef stock, or game stock
- 2 teaspoons tomato purée
- 1 teaspoon brown sugar
- 4 eggs
- salt and pepper
- parsley chopped, to garnish
Instructions
- Heat the oil in a saucepan, add the garlic and chorizo and fry gently for 3–4 minutes. Add the wine, stock, tomato purée and sugar, season with salt and pepper and simmer for 5 minutes.
- Reduce the heat to a very gentle simmer then drop the eggs one at a time into the liquid, leaving space between them. Poach for 3–4 minutes until the whites are set and the yolks set to your liking.
- Taste and adjust the seasoning if needed, then ladle an egg into the base of each serving bowl, cover with the soup and sprinkle with a little chopped parsley. Serve with diced croûtons
Notes / Tips / Wine Advice:
For garlic & potato soup, add 375 g (12 oz) diced potato when frying the onion and chorizo. Add the wine, stock, tomato purée, sugar and seasoning and simmer for 30 minutes. Ladle the soup into bowls and serve with garlic croûtes topped with grated Gruyère cheese