Garlic soup with boletus

Miriam, author of The Winter Guest , brings us a recipe that is worth practicing from the first day the cold starts: this version of garlic soup will warm you up, while you enjoy all its characteristic flavor . To enjoy!

There is nothing that you want more when it is cold than a good soup, so we are going to prepare this garlic and boletus soup.

With this succulent dish we give a twist to the very traditional and somewhat bastorra garlic soup. For this we eliminate the sausage and leave only its memory thanks to the sweet paprika. At the last moment, we add some delicious chunks of boletus and we obtain a soup that is lighter than the original, and with softer and less aggressive flavors, perhaps more in keeping with today's taste.

De Buyer copper saucepan and Bérard olive wood chopping board

Ingredients (for 2 people)

4 garlic cloves

25g of virgin olive oil

½ tsp. sweet paprika

1 pinch of cumin (optional)

75 g of sitting bread (better dark crumb, candeal type)

500ml of water or meat broth

salt to taste

bits of boletus to taste of each one

Elaboration

This is chupao and is done in a flash. Peel the garlic and slice them into not very fine pieces.

We cut the sitting bread into thin slices, which are then capable of absorbing the oil from the sauce. If the bread is fresh, we must let the slices dry, cutting them a few hours before preparing the soup. Parched bread absorbs much more liquid than a loaf of the day.

Put the oil in a frying pan or saucepan and heat gently. Add the garlic slices and fry them just until they start to brown, no more.

We then add the paprika and stir it a few times, it should never be fried for more than a minute because it can become bitter when burned.

Immediately add the slices of bread and stir them with a wooden spoon so that they soak up the paprika oil. Then add the water/broth, salt, cover and cook slowly until the bread is foamy, for at least 8-10 minutes, it has absorbed enough broth and has become sweet; this is one of the secrets of garlic soup, that the bread is integrated.

We taste the seasoning and rectify if necessary. We serve immediately in clay bowls, which keep the heat better, and at the same time we add a few chunks of boletus on top in each serving.

Boletus or Wild Mushrooms in olive oil

We had the hot soup with a good red wine. nirvana. Nobody will be able to call you ordinary for serving a dignified garlic soup with some delicious boletus , natural or preserved in oil , which are equally tasty. And if we also serve the garlic soup as a shot, in small appetizer portions, no brother-in-law of yours will be able to censure you. At most he will die of envy for your level of lordship. Hey.

NOTE: I recommend serving the soups in individual tureens, like the ones you can see here .