Tío Pepe Fino en Rama, de González Byass, DO Jerez
'Las Pedroñeras’ Cold Garlic Soup
Preparation
Simmer all the broth ingredients together to make a thick, wholesome broth. Leave to cool so that it becomes gelatinous. Poach the eggs. Remove the whites and place one egg yolk per person in a dry martini glass. Add the cold, gelatinous broth. Fry the ham in wafers over a hot flame until crisp. Cut the bread into tiny croutons and toast in the oven. Add the ham and croutons to the soup. Top with a few thin slices of garlic, fried. Liquidize the parsley and trickle over.
Preparation by: Manolo de la Osa
1 hour
- 4 free-range eggs
- 1 l broth
- 100 gr Serrano ham
- 50 gr crusty bread
- 2 cloves of garlic Las Pedroñeras DO
- 1 tbs sweet pimentón
- 1 spring parsley
- Spanish extra virgin olive oil
- Beef and ham bones
- 1 quarter stewing hen
- Handful chickpeas
- Leek, carrot, celery, etc.
- 4 free-range eggs
- 1.76 pint broth
- 3.527 oz Serrano ham
- 1.764 oz crusty bread
- 2 cloves of garlic Las Pedroñeras DO
- 1 tbs sweet pimentón
- 1 spring parsley
- Spanish extra virgin olive oil
- Beef and ham bones
- 1 quarter stewing hen
- Handful chickpeas
- Leek, carrot, celery, etc.
- 4 free-range eggs
- 4.352 cup broth
- 0.49 cup Serrano ham
- 0.26 cup crusty bread
- 2 cloves of garlic Las Pedroñeras DO
- 1 tbs sweet pimentón
- 1 spring parsley
- Spanish extra virgin olive oil
- Beef and ham bones
- 1 quarter stewing hen
- Handful chickpeas
- Leek, carrot, celery, etc.
Wine match