Crema De Tamate Con Ovo

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2		Garlic cloves - smashed
3		Onions - finely diced (medium)
3 oz	85g	Chorizo - finely sliced
1 1/2 lbs	681g / 24oz	Celery heart - thinly sliced
4 cups	948ml	Tomato puree
4 cups	948ml	Hot chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
1 section		Oregano
		= (or 1/4 tspn dried oregano tied in
		Muslin or cheesecloth)
2 tablespoons	30ml	Roughly-chopped parsley stalks
4 tablespoons	60ml	Mashed potato
1 cup	237ml	Dry white wine
12		Eggs - at room temperature
		Nutmeg - to taste

Recipe Instructions

In large pot, add olive oil, garlic, and onion. Saute for 1 minute. Add sausage. Saute, gently stirring for another couple minutes. Add celery heart and combine. Saute for another few minutes. Add tomato puree and 3 1/2 cups of stock. Season with salt and pepper. Add oregano and parsley stalks.

Mix the mashed potatoes with the remaining chicken stock and add to the soup. Simmer 20 minutes, uncovered. Add white wine and bring back to boil. Pour boiling soup into warmed soup bowls and immediately crack one egg into each bowl. Season with a dash of nutmeg. Serve immediately.

This recipe yields 12 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0106) - from the - TV FOOD NETWORK

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