Saturday Blog Showcase #4
This week’s Saturday Blog Showcase is hosted by Lori over at All That Splatters. Head on over to her blog to see all of this weeks wonderful creations.
I made Toasted Garlic Soup (Sopa de Ajo) this week from Good Food, Good Wine and a Bad Girl. I made this because I love garlic and there is a restaurant in town that does a roasted garlic soup I adore. It’s not too far to walk there from my place but I figure if I can make something similar for a fraction of the cost in the comforts of my home I’ll do it. I changed a few things from the original recipe to suit my tastes.
The main change being omitting the parsley. I know parsley has its place but it always brings to mind bad garnish in mediocre restaurants so I tend to avoid it. The store only had curly parsley so I couldn’t even use a flat leaf parsley. I used less stock than the original recipe, only because I ran out. It was my own though so it was pretty condensed with flavor. I don’t think adding water to make up the liquid difference affected the end result too much. I also had focaccia bread on the side because it reminds me of the restaurant version and the bread usually soaks up some sangria in my stomach when I am eating out there.
Toasted Garlic Soup (Sopa de Ajo)
(Adapted from Isabelle at Good Food, Good Wine and a Bad Girl)
2 tbsp butter
10 cloves garlic, finely minced
1 tbsp flour
5 cups chicken stock
1 cup water
2 tbsp white wine vinegar
3 eggs, beaten
Pinch of thyme
1/4 tsp smoked paprika
Salt & pepper to taste
4 slices slightly stale crusty bread
1 cup grated Manchego cheese
Melt butter in a large saucepan over low heat. Add the minced garlic and flour. Stir frequently until the garlic is golden browned, about 5 minutes. Add chicken stock, water and vinegar. Bring to a boil, reduce heat and simmer for 20 minutes.
Remove from heat and whisk in eggs. Add thyme and paprika, season with salt and pepper.
Serve in 4 bowls. Top with a slice of bread and cheese. Broil until cheese is bubbly and light brown. Serve with extra bread on the side for dipping.