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Castile and León garlic soup with cheesy croutons
Serves 4 Starters and mains
Ingredients
- 50ml olive oil, plus extra to serve
- 6 garlic cloves, sliced
- 50g lardo (cured pork fat), diced
- 50ml white wine
- 1tsp pimentón ahumado (smoked paprika)
- 1 egg
- 100g Serrano ham, diced, to serve
For the stock
- 600g chicken wings, skin on
- 2 bay leaves
- 6 black peppercorns
For the croutons
- 50ml olive oil
- 4 thick slices white bread
- 200g Tetilla cheese, peeled and sliced, or mozzarella
Method
Put all the ingredients for the stock in a pan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour.
Remove from the heat, strain and set aside – you’ll need approx. 1 litre stock.
Add half the oil, the garlic and lardo to a small frying pan and gently fry for 2 minutes
to soften. Add the wine and pimentón, cook out for a minute, then ladle in 1 litre
of the chicken stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Season and whisk in the egg. Meanwhile, make the croutons. Drizzle the oil over the bread, then toast in a frying pan on the hob. Dip one side of two pieces of toast in the soup, then top with the cheese. Sit another slice of toast on top of each, then toast again until the cheese is melting. Cut into squares.
Add the croutons to the soup and garnish with the diced Serrano ham and a drizzle of olive oil to serve.
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