Garlic Soup

[bron]

Sopa de Ajo:
Serves 6:
Ingredients:
50g olive oil
40g peeled garlic
1 tablespoon of sweet paprika
1500g water
salt to taste
4 eggs
some bread, thinly sliced (baguette style if poss)


Preparation:
Place oil in  and program 5 mins, Temp Varoma, Speed1. Add garlic and program 4 mins, Temp Varoma Speed 3 and 1/2.
Scrape sides down and add paprika and mix on Speed 3. Add water and program 20 minutes, 100º, Speed 1.
When finished, stop machine, add the eggs and bread and leave to stand a few minutes before serving. Serve immediately!

Photos:

Tips/Hints:
If you wish to make half the amount, just reduce all ingredients by half and reduce cooking time by 5 mins.

[Thermomixer]

Thanks bron - good for the winter chill.

[mama_bel]

Are the eggs boiled beforehand or something, Bron?  I don't quite get the "add eggs and bread" step of the recipe, but like the sound of garlic soup!

[Thermomixer]

I have a couple of similar recipes - the eggs would be raw and cook when added to the hot soup,  The bread adds bulk.  I have photos to post of a cabbage soup using bread and cheese in the same way

[baf65]

in the VEgetarian Book I think there is a recipe for a Rice Soup, that has egg cooked into it too

[bron]

Yes the eggs are just sort of whirled in! If you can understand that! Like strings of egg in, cant think of any other way to describe it!

[Thermomixer]

Same as Chinese chicken and corn soup and Greek chicken and lemon soup - it cooks as soon as it hits the hot liquid.

[judydawn]

Thermomixer, wouldn't it be lightly beaten and added whilst the TM was still mixing?

[Thermomixer]

Best to lightly beat before adding  or add while blades still spinning - yep.  B

[mama_bel]

Thanks for explaining.  I have made an Asian soup like that before - back in the old stovetop cooking days... 

[ThermomixBlogger]

Thanks so much for posting this one.

It's going on my "to try" list for SURE.  I CAN'T WAIT to try it!

I'm sure this soup is even more exquisite with organic home-grown garlic. Mine is already planted for next summer's harvest, but I'll try it first with some store-bought variety.

Cheers
TMB