Spanish Tomato Soup with Goat Cheese and Anchovy Flan
Equipment
- Fine-mesh strainer
- Flan cups or small ramekins
- Pan for hot water bath
- measuring spoons,
- sharp knife
- Cutting board
- wooden spoon
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion finely chopped (about ⅔ cup)
- 2 garlic cloves coarsely chopped
- 1 medium red bell pepper finely chopped (about ¾ cup)
- 1 medium green bell pepper finely chopped (about ¾ cup)
- 1 pound tomatoes finely chopped
- Kosher or sea salt
- Freshly ground black pepper
- ¼ pound piece Serrano ham or prosciutto finely chopped
- 2 teaspoons ground bittersweet paprika Spanish smoked paprika
- 1 bay leaf
- ½ teaspoon ground cumin
- 1 dried sweet red pepper ñora, stemmed and seeded
- 2 sprigs parsley
- ½ teaspoon dried oregano
- 4 cups vegetable broth or chicken broth
- Pine nuts and basil leaves for garnish
For the Flan:
- 1 cup milk
- 3 tablespoons goat cheese
- 6 anchovy fillets
- 2 eggs
- 1 egg yolk
Instructions
Prepare the Soup:
- Heat the olive oil in a soup pot over medium heat.
- Add the onion, garlic, bell peppers, and Serrano ham.
- Cook, stirring, until the peppers are slightly softened, about 3 minutes.
- Stir in the tomatoes, salt, and black pepper.
- Cook until the tomatoes have softened and released their juice, about 3 minutes more.
- Add the paprika, bay leaf, cumin, dried sweet red pepper, parsley, and oregano.
- Reduce the heat to very low, cover, and cook for 30 minutes to blend the flavors.
- Add the broth, simmer uncovered for 30 minutes more, and remove from heat.
- Remove the bay leaf.
- Prepare the Flan:
- Place the milk, goat cheese, and anchovies in a medium saucepan.
- Bring to a boil over medium-high heat, stirring constantly until the cheese has melted, about 2 minutes.
- Pass the mixture through a fine-mesh strainer into a bowl, then stir in the eggs and egg yolk.
- Discard the solids.
- Transfer the milk-egg mixture to flan cups or small ramekins.
Cook the Flan:
- Place the flan cups in a pan of hot water.
- Bring to a boil over medium heat and cook for 30 minutes or until just set through.
- Using heat pads, turn the flan cups over to release the flans into individual bowls.
Serve:
- Divide the soup evenly over the flans.
- Garnish with pine nuts and basil leaves.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice
Pair this dish with a crisp and refreshing Albariño or a dry Rosé to complement the tangy and savory flavors.Nutritional Information
Calories: 350 kcal | Carbohydrates: 20 g | Protein: 20 g | Fat: 23 g | Fiber: 5 g | Sugar: 10 g | Salt: 1.5 mg
