http://www.hogarutil.com/tv/programas/cocina-bruno-oteiza/201403/12/index.html
Ingredients:
- 200 grams boiled chick peas (garbanzo beans)
- 2 eggs
- 100 grams Spanish serrano ham (CampofrÃo brand, from HEB supermarket)
- 2 big tomatoes
- 1 branch of celery
- 6 garlic cloves
- 2 slices of old bread
- 1 liter of vegetable broth (tetra brik packaged)
- Spanish extra virgin olive oil (Carbonell brand)
- Salt
- Chopped parsley
For the garnish:
- 1 lime
- Green onion tails
- 2 small radishes
- 1 serrano pepper
- Cilantro
In a pot I fried in olive oil the chopped garlic cloves and chopped celery, then I added the serrano ham and kept frying for a little bit (10 minutes on medium heat). I pureed in a blender the 2 tomatoes with a little bit of the vegetable broth, since I used a cup blender not a hand one. Then I added the pureed tomato and a little salt to the pot and boiled for 10 more minutes. Then I cracked two eggs and added the rest of the vegetable broth, the parsley and the bread and boiled for 5 more minutes on very low heat. For the garnishing I sprinkled chopped green onion tails, chopped radishes, chopped serrano pepper and cilantro, plus some drops of lime to refresh the final spicy result.
It tastes like a real cool blend of Spanish Basque Country Soup with a Latin American topping to spice up this surprisingly delicious soup.
