Dinner Tonight: Roasted Garlic Soup With Chorizo With A Poached Egg Recipe

1. 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. 2

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

3. 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. 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.

* Per serving · 4 servings · Values may vary.

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