Wonderful surprise Recipe & Ukraine

I had some trepidation today when I started making the Garlic with Egg soup. 

I took the recommended 6 garlic cloves, cut them into very thin slices, and added them to a pot with a little olive oil, then browned them. 

Then I added the parika, stirred, and let it cook for a few minutes. 

While it was cooking, I boiled 1 liter of water, added two chicken bouillon cubes, and waited until they had dissolved. 

I took two slices of whole wheat bread, toasted them, cut them into small bite-sized pieces, and added them to the garlic pot. I added salt and pepper, then poured the bouillon water into the big pot. 

I let it cook on medium heat for 25 minutes and tasted it. It tasted more like chicken than garlic. 

The last step was to turn off the heat, crack to eggs into the mix and whisk it until the dissolved eggs were cooked. 

I set the table, brought Joan to the table, and served the soup. 

What a wonderful surprise! The soup was absolutely great. It was quick to make for two people, and next time I will double the portions of ingredients and freeze the second batch for another day.

Meanwhile: Ukraine

At a White House press conference today, US President Trump  commented on his frustration in dealing with Russian President Vladimir Putin to secure a ceasefire in Ukraine.

“We get a lot of bullshit thrown at us by Putin, if you want to know the truth,” Trump told reporters during a televised cabinet meeting at the White House, according to the AFP.

“He’s very nice all the time, but it turns out to be meaningless,” said Trump.

“Putin is not treating human beings right. He’s killing too many people. So we’re sending some defensive weapons, and I’ve approved that,” Trump said Tuesday at the press conference.

 

 

Garlic Soup with Egg and Croutons (Spain)

Carlota De Otto

Ingredients

• 2 slices stale bread (you can toast the bread if not stale), cut into bite sized pieces

• 2 eggs

• 6 cloves garlic

• 1 tsp sweet paprika

• 1 liter chicken broth or vegetable broth homemade is best or store bought (low sodium)

• 1/4 cup extra virgin olive oil

• Salt and pepper, to taste (at least ½ teaspoon pepper)

Instructions

Peel the garlic and cut into slices.

• Pour olive oil into a pot (enough to just cover the bottom) and heat over medium-high heat.

• Add in the garlic and fry until it begins to brown, about 2-3 minutes.

• Add the bread to the pot so that they are fried with the garlic and become soaked in the oil.

• Turn the heat to low and add the paprika. Pour in the broth and stir.

• Bring the soup to a low boil and then cook on a low simmer for about 25 minutes. It is ready when the bread is soft and the soup has a rich brown color.

• Salt and pepper, to taste adding at least ½ teaspoon pepper.

• Remove soup from the heat and immediately crack the eggs inside so that they are cooked with the residual heat. Stir the eggs into the soup. Eat warm.