| Ingredients: 6 Clove(s) thinly sliced garlic 5 sliced scallions 3 Tablespoon(s) oil, olive 4 Teaspoon(s) sweet paprika 1 1/2 Teaspoon(s) Paprika, smoked Spanish 1 Cup(s) cubed sourdough bread 2 Tablespoon(s) paste chicken broth 1 egg yolk |
Directions:
Add garlic and scallion whites to soup pot with olive oil. Reserve the scallion greens. Cook the garlic over medium low heat for 8 to 10 minutes. Stop cooking before they brown. Add the paprika and bread and stir to coat and combine. Add the chicken broth paste and water. Or maybe just a can of chicken broth if you don't have paste. Increase the heat to bring to a simmer and simmer for 15 minutes. Stir occasionally. Make the croutons In a pan, heat 3 tblsp oil, 3 cups of bread cubes, and reserved scallion greens with .5 tsp kosher salt and .5 tsp black pepper. Cook over medium heat for 8 to 10 minutes. Don't let them burn. Remove the soup from heat. Ladle one scoop of soup into a bowl and whisk in the egg yolk. Return to the soup while whisking in. Serve with croutons. |