Natalia Legkikh, the author of the blog @de_light_kitchen, shares how to prepare a Spanish soup that doesn’t even need to be adapted to LCHF—it’s already perfect.
Despite my love for French cuisine (how can one not love a cuisine where butter reigns supreme?), I occasionally stray from it. Spanish chefs have been successfully competing with the French for quite some time now, and about ten years ago, they were even considered trendsetters in the restaurant world. But I discovered Spain relatively recently, both in wine and culinary delights. And there’s something there… Fat, delicious Spanish soup!
Don’t worry, I’m not suggesting making cold gazpacho or octopus stewed with sautéed onions in white wine (although summer is ahead, I might recommend it later). But winter exists in Spain too, when you crave something hot, hearty, and nourishing. So here’s a garlic soup made with chicken broth, ham, seared chicken liver, and beaten eggs. For an LCHF adherent, it sounds like a song.
- 1 head of garlic
- 150 g jamon (ham)
- 150 g chicken liver
- 4 tbsp almond flour
- 6 cup chicken broth
- 4 egg
- 2 tbsp olive oil
- salt, pepper, spices (по вкусу)
- Slice the garlic cloves and sauté them in a saucepan with olive oil over medium heat for 3-4 minutes.
- Add the sliced ham and whole chicken liver to the garlic, and continue frying for another 4 minutes. Remove the chicken liver, slice it into pieces, and return it to the saucepan.
- Add the flour and a small amount of broth, and mix well. Once the flour is incorporated, add the remaining broth and let it simmer for another 10 minutes, allowing the flavors to meld together.
- Beat the eggs and add them to the soup, quickly stirring to incorporate. Season with salt and pepper to taste. Turn off the heat immediately and serve the soup hot.