Pimenton Garlic Soup Recipe
Pimenton Garlic Soup Notes
This recipe comes from the latest book by our friend, "the pope of peppers," Dave DeWitt (along with Nancy Gerlach), "A Spicy Food Lover's Bible". The Spice House highly recommends this book.
- 2 tablespoons extra virgin olive oil
- 2-3 slices bacon, diced
- 6-8 cloves garlic, thinly sliced
- 1/2 tablespoon hot pimenton (smoked Spanish hot paprika)
- 1/4 teaspoon ground cumin
- 6 cups chicken broth
- salt, to taste (about 1/2 teaspoon)
- 10 slices baguette bread, crusts removed, sliced 1/2 inch thick and toasted
- 4 eggs
- For garnish:
- approximately 4 tablespoons fresh flat-leaf parsley, chopped
- 4 lime wedges
Serves / Yields
Heat a saucepan or stockpot over medium heat add the oil and bacon and when hot, add the garlic. Reduce the heat and slowly saute until the garlic is soft, being careful that it doesn't brown.
Add the pimenton (smoked paprika) and cumin and stir to mix. Whisk in the broth, bring to a boil, reduce the heat add the bread and simmer for 5 minutes. Taste and season with salt.
Carefully break each egg into the soup so that it rests on top of the baguettes in the soup. Cover the pot and simmer until the whites of the eggs are set and yolks are soft, about 4 minutes.
To serve, carefully ladle the soup and an egg into individual bowls, being careful that the yolks don't break. Garnish with the chopped parsley and serve with a lime wedge for sprinkling over the soup.
This recipe is a medium on Dave DeWitt's heat scale. Check out more about chiles and "hot stuff" on Dave DeWitt's website--www.fiery-foods.com.
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