Dinner Tonight: Roasted Garlic Soup with Chorizo with a Poached Egg

The recipe Dinner Tonight: Roasted Garlic Soup with Chorizo with a Poached Egg can be made in approximately 15 minutes. This dairy free recipe serves 4 and costs $3.01 per serving. One serving contains 483 calories, 21g of protein, and 27g of fat. This recipe from Serious Eats has 100 fans. A mixture of chicken stock, olive oil, spanish chorizo, and a handful of other ingredients are all it takes to make this recipe so delicious. Autumn will be even more special with this recipe. It works well as a main course. Overall, this recipe earns a solid spoonacular score of 42%. Similar recipes include Dinner Tonight: Peppery Pasta Carbonara with Poached Egg, Dinner Tonight: Breakfast Burrito with Chorizo, Potato, and Egg, and Dinner Tonight: Fava Bean Salad with Toast and Poached Egg.

Servings: 4

 

Ingredients:

4 ¼ cups chicken stock

8 slices ciabatta bread, toasted and chopped

4 eggs

4 large garlic bulbs, broken into cloves, leave skins left on

kosher salt and black pepper

4 tablespoons olive oil

½ teaspoon sweet smoked Spanish paprika

3 ½ ounces Spanish chorizo, diced

Equipment:

sauce pan

slotted spoon

blender

bowl

ladle

Cooking instruction summary:

Procedures 1 Pour oil into medium-sized saucepan set over low heat. Add all garlic cloves and cook, stirring often, until skins are golden brown, 15 to 20 minutes. Remove garlic with slotted spoon, and set aside to cool for one minute. 2 Peel garlic cloves and squeeze out soft flesh. Discard skins. Puree garlic in blender. 3 Scoop out any garlic skins left in saucepan. Then add diced chorizo and turn heat to medium. Cook until it starts to caramelize, about two minutes. Add thyme, and cook until fragrant, about 10 seconds. Add pureed garlic and paprika. Stir well, and then pour in chicken stock. Bring to simmer, and then reduce heat to medium low and simmer for four minutes. Season to taste with salt and pepper. 4 With two minutes left, carefully add toasted bread and eggs. Once eggs are cooked, turn off heat. Divide eggs between four bowls, and ladle over soup.

 

Step by step:


1. Pour oil into medium-sized saucepan set over low heat.

2. Add all garlic cloves and cook, stirring often, until skins are golden brown, 15 to 20 minutes.

3. Remove garlic with slotted spoon, and set aside to cool for one minute.

4. Peel garlic cloves and squeeze out soft flesh. Discard skins. Puree garlic in blender.

5. Scoop out any garlic skins left in saucepan. Then add diced chorizo and turn heat to medium. Cook until it starts to caramelize, about two minutes.

6. Add thyme, and cook until fragrant, about 10 seconds.

7. Add pureed garlic and paprika. Stir well, and then pour in chicken stock. Bring to simmer, and then reduce heat to medium low and simmer for four minutes. Season to taste with salt and pepper.

8. With two minutes left, carefully add toasted bread and eggs. Once eggs are cooked, turn off heat. Divide eggs between four bowls, and ladle over soup.


Nutrition Information:

Quickview
482k Calories
20g Protein
27g Total Fat
36g Carbs
3% Health Score
Limit These
Calories
482k
24%

Fat
27g
42%

  Saturated Fat
6g
41%

Carbohydrates
36g
12%

  Sugar
4g
5%

Cholesterol
186mg
62%

Sodium
1193mg
52%

Get Enough Of These
Protein
20g
42%

Selenium
19µg
28%

Vitamin B2
0.42mg
25%

Vitamin B3
4mg
21%

Vitamin E
2mg
17%

Phosphorus
161mg
16%

Vitamin B6
0.27mg
14%

Iron
1mg
11%

Potassium
346mg
10%

Vitamin A
457IU
9%

Copper
0.18mg
9%

Vitamin K
9µg
9%

Folate
33µg
8%

Vitamin B1
0.11mg
8%

Vitamin B5
0.7mg
7%

Vitamin B12
0.39µg
7%

Zinc
0.97mg
6%

Vitamin D
0.88µg
6%

Magnesium
16mg
4%

Calcium
38mg
4%

Manganese
0.07mg
3%

Fiber
0.77g
3%

Vitamin C
1mg
2%

covered percent of daily need
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