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Hot Las Pedroñeras garlic soup

Manolo De La Osa

75 g of smoked sauce
75 g of Spanish chorizo
75 g of ham
100 g of red onion
50 g of red peppercorns
20 g of ham fat
2 dried tomatoes
1 bay leaf
1 teaspoon of paprika
2 litres of white stock
3 teaspoons of fried tomato
2 cloves of garlic
0.4 olive oil
cumin powder
6 slices of toast
fried sliced garlic
4 eggs

 

Gently fry the bay leaf with a clove of garlic crushed in olive oil. Add the ham fat, half the ham, the smoked sausage and the sliced Spanish chorizo. Add the onion and red peppercorns and cook on a very low heat.
When everything starts to fry, add the pepper and then the fried tomato, toss for a few seconds and cover with white stock. Add the fried tomatoes and leave to cook.

Cut some slices of bread, toast them and rub with garlic. Fry the rest of the ham, cut into cubes, and the finely sliced garlic. Add 2 slices of toast and a little fried garlic to the soup.
Toast a clove of garlic directly over a flame, add it to the soup and leave it to reduce. Leave to rest for 30 minutes so that the various flavours mingle. Drain and set to one side.

Scald 4 egg yolks in a pan of boiling water for 2 minutes and set to one side.

Service
Place the poached egg yolk in a bowl. Rest the slice of bread on top, sprinkle with a little paprika, some chopped fried ham, the chopped fried garlic and tip everything over the hot soup.