Garlic soup
Serves 4–6
Ingredients
250 g of baguette bread
4–6 cloves of garlic
4 tbsp olive oil
2 bay leaves
2 tbsp tomato purée
1 tsp paprika
4 eggs
Salt
2 litres stock
1 chorizo (Spanish garlic and pepper
sausage)
1 chilli pepper
Method
Slice the garlic cloves and fry gently in
olive oil in a pan on the hob. Slice the
bread, and toast lightly on both sides.
Arrange the slices of toast in the base
of an oven-proof dish or a Miele
Gourmet oven dish.
Add the tomato purée, the bay leaves
and paprika to the garlic cloves, and
gradually stir in the stock until smooth.
Pour over the bread.
Add the sliced chorizo and chilli
pepper, and place the dish in the oven.
A few minutes before the end of the
programme, break the eggs into the
soup to poach.
Settings
H 6x0x
H 6x6x
H 6x9x
Oven function
U
Temperature
150–170
Heating-up phase
Rapid
Normal
Shelf level
2
1
Duration
50–60
40–50
Tips
The recipe for this garlic soup or "Sopa
Castellana" has its origins in Spain.
To poach the eggs:
Break the eggs and carefully slide into
the hot soup without stirring it.
Savoury snacks
112
