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Garlic soup (from Spain - Sopa
Castellana)
Serves approx. 4–6
250 g of baguette bread
4-6 cloves of garlic
2 bay leaves
1 chorizo sausage
1 chilli pepper
2 tbsp tomato purée
1 tsp paprika
4 tbsp olive oil
4 eggs
Salt
2 litres stock
Method:
1. Fry the garlic cloves 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
dish.
2. 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.
3. Add the sliced chorizo and chilli
pepper, and place the dish in the oven.
4. A few minutes before the end of the
programme, break the eggs into the
soup to poach.
Setting:
Automatic / Bakes/gratin / Garlic soup
Duration: approx. 53 minutes
or:
Fan plus
Temperature: 160 °C
Shelf level: 1
Duration: 55–60 minutes
or:
Conventional heat
Temperature: 170 °C
Shelf level: 1
Duration: 60–70 minutes
Bakes/gratin
30
30


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