3 tablespoons olive oil
2 cloves garlic, smashed
3 medium onions, finely diced
3 ounces of chorizo, finely sliced
1 1/2 pounds celery heart, thinly sliced
4 cups tomato puree
4 cups hot chicken stock
1 sprig of oregano (or 1/4 teaspoon dried, tied in muslin or cheesecloth)
2 tablespoons roughly chopped parsley stalks
4 tablespoons mashed potato
1 cup dry white wine
12 eggs, at room temperature
Nutmeg, to season
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