2021 Vuelta - Stage 2: Caleruega to Burgos
Today was the first long stage of the race. Day 1 was an extremely short time trial. I can’t remember seeing any stage under 10 kms before. They made up for it today, though - nearly 203 kms through Castile and León. Today’s dish is a regional specialty, kind of a mix between French Lyonnaise Onion Soup and Chinese Egg Drop Soup. While it tasted good, it ain't easy on the eyes...at all. To make matters slightly worse, I poured the soup into a tureen for the photo, panicked and tried drizzling it with olive oil. I later referenced the vessel as a latrine since my fiancé laughed at me trying to take a glamour shot of what she jokingly dubbed as “poop soup”. Sorry, Spain. This was tasty, but I’m probably not making it again. If you’d like to get down and dirty, here’s the recipe.
Garlic Soup
1/2 cup extra-virgin olive oil
8 cloves garlic, peeled and smashed
1/4 lb ham steak, ½-inch dice
1 tbsp paprika
6 slices of baguette, about a ½-inch thick
1 tbsp butter
6 cups chicken or vegetable stock
4 eggs
In a Dutch oven, heat the evoo, garlic and ham over medium-low heat until the garlic is golden and the ham is beginning to brown lightly. Stir in the paprika until fragrant, about a minute. Using a slotted spoon, transfer the ham and garlic to a bowl.
Place the sliced bread into the oil, with a tablespoon of butter, and toast on each side. Remove the bread with tongs and reserve with the ham and garlic. .
Pour in the chicken stock and bring to a boil. Lower the heat to a simmer and cook uncovered for about 12-15 minutes, reducing by a third.
Add in the reserved bread, ham, and garlic and continue simmering another 5 minutes.
Taste for any seasoning needs. Ladle into bowls and serve with extra bread.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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