Serves 4
Directions
- 1Sauté the scallions and garlic in olive oil until they start to brown.
- 2Add the smoked paprika and cook for about 30 seconds to blossom the flavor.
- 3Add a cup of bread cubes to the pot and stir.
- 4Pour in the chicken stock and simmer for 15 minutes while whisking until the bread thickens the soup.
- 5In a separate skillet, sauté more sliced scallions and bread cubes in olive oil with salt and pepper until crisp.
- 6Temper the egg yolks with some of the hot soup, then whisk the tempered yolks back into the main pot of soup.
- 7Ladle the thickened soup over the crisped croutons in a serving bowl.
Ingredients
- 3 or 4 tbsp olive oil
- scallions, sliced
- garlic, sliced
- smoked paprika
- 1 cup bread cubes
- chicken stock
- salt
- pepper
- 4 or 5 egg yolks
Equipment
potskilletwhiskspatula
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