Castilian garlic soup with black pudding recipe
Ingredients to make Castilian garlic soup with black pudding:
- 1 liter of meat broth
- ½ liter of water
- 50 grams of marinated bacon
- 50 grams of sausage
- 100 grams of blood sausage from Burgos
- 4 cloves of garlic
- 100 grams of hard bread
- 1 egg
- 4 tablespoons olive oil
- Salt
How to make Castilian garlic soup with black pudding:
1.In a saucepan, heat the olive oil and once hot, add the garlic cloves.
2.When they begin to brown, add the diced bacon, the diced chorizo and skinless, and fry it together with the garlic cloves.
3.Add the bread cut into very thin slices and fry with the rest of the ingredients.
4.Cover with meat broth, season and cook for 20 minutes, stirring from time to time, breaking the bread until a cream forms.
5.If it’s too thick, thin it out with a little water.
6.Once we have the garlic soup with the desired consistency (it should be thick almost as if it were a cream).
7.Add the beaten egg and stir into the soup so that it remains curdled but in strings.
8.Cut the black pudding into thin slices and fry it back and forth in a frying pan with very little oil.
9.Drain and add a slice of black pudding to each plate. Serve very hot.
