If the BLT ranks as one of the world's great sandwiches, imagine what the combination can do for a salad.
This soup has the big flavors and full body that are perfect for a winter dinner. It is finished in the oven like French onion soup, but in this case, instead of melted cheese, there is an egg poached on the surface.
This is the real thing, straight from Spain and translated for us by the ever-diligent David Rosengarten . For the best results, puree the vegetables in a Vita-Mix and strain through an Anolon cone strainer. If a Vita-Mix and Anolon strainer are not in your cupboard, it is delicious simply whirred in a food processor or blender.
Ingredients