Menu garlic soup

60 min
Type of dish: Soups and creams
Temperature: Hot
Seasonal period: May, June, July
Allergens:
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Bread 137.5 g
Intense olive oil 0.075 l
Garlic, bulb 1.5 ud
Sweet paprika 2.5 g
White stock 1.5 l
Table salt 5.0 g
Eggs 5.5 ud
See Recipe
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
Powdered vegetable stock 0.075 kg
Elaboration

PREELABORATION

  • Laminate the garlic.
  • Cut the dry bread, you can bake it to make it crispier. 

ELABORATION

  • Make a flavourful white sock.
  • Cook the eggs at low temperature in the convection oven for 23 minutes at 73 ºC steam mode. 
  • Sauté the garlic from cold olive oil in a saucepan. When it gets a bit brown, add the bread and the paprika, gently fry until it has absorbed all the fat. 
  • Moisten with the flavourful stock. The thickness can vary according to taste, but the mixture must be thick. 

SERVICIO

  • Serve in a very hot deep with a poached egg.   
Nutritional information (1 portion)
Energy
483.05
kcal
Carbohydrates
41.83
g
Proteins
18.9
g
Lipids
24.87
g
Fiber 10.6 g
Saturates 4.95 g
Monounsaturated fatty acids 13.35 g
Polyunsaturated fatty acids 3.46 g
Cholesterol 252.72 mg
Calcium 270.12 mg
Iron 5.37 mg
Zinc 3.08 mg
Vitamin A 571.85 ug
Vitamin C 65.97 g
Folic acid 277.48 ug
Salt (Sodium) 9150.56 mg
Sugars 24.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.