This recipe is translated from Cookpad Spain. See original: SpainSopas de ajo con cebolla y puerro caramelizados y queso de cabra

Garlic Soup with Caramelized Onion, Leek, and Goat Cheese

Janete Dos Santos Sanz
Janete Dos Santos Sanz @Janete

Garlic Soup with Caramelized Onion, Leek, and Goat Cheese

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Ingredients

40 minutes
5-6 servings
  1. 1 headgarlic
  2. 250 gstale bread
  3. About 1.5 quarts water
  4. 4eggs
  5. 2 teaspoonssweet paprika
  6. 1 teaspoonhot paprika
  7. Salt and black pepper to taste
  8. 1leek
  9. 1onion
  10. 1 pinchsalt
  11. 1 teaspoonbrown sugar
  12. 1 splashbalsamic vinegar
  13. 1 slicegoat cheese per person
  14. Olive oil

Cooking Instructions

40 minutes
  1. 1

    Slice the leek thinly and cut the onion into julienne strips. Sauté them over low heat with a little olive oil and salt, stirring occasionally.

  2. 2

    When they are very tender and have released all their water, add the brown sugar and vinegar, mix, turn off the heat, and set aside.

  3. 3

    Prepare the soup while caramelizing the onion and leek. Cut the bread into small pieces, peel and slice the garlic, and sauté them with a little olive oil over medium-low heat. When toasted, add the paprika, mix, and add the bread and water, increasing to medium-high heat. Add the water gradually to avoid making it too watery.

  4. 4

    Let it simmer for about 10 minutes, add the eggs, stir, and let it cook for two more minutes. Turn off the heat and let it rest for 5-10 more minutes.

  5. 5

    In a bowl, serve a couple of ladles of soup, add the onion and goat cheese. If possible, toast it a bit with a kitchen torch. Enjoy!

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