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Garlic Soup

Courses: Soup
Serves: 6 people

Recipe Ingredients

3 tablespoons 45mlMild-flavored olive oil
9   Garlic cloves - halved
1/2   Loaf of crusty French bread - cut into 1" cubes
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
8 cups 1896mlRichly-flavored chicken broth
3   Eggs - lightly beaten
2 tablespoons 30mlChopped epazote leaves
1   Lime - cut into 6 wedges

Recipe Instructions

Preheat the oven to 325 degrees.

Heat the olive oil over a low flame in a soup pot and add the halved garlic cloves. Cook slowly, stirring occasionally until oil is well flavored and garlic is mushy, but has no color, about 5 minutes. Remove and discard the garlic Pour about half the oil over the diced bread in a bowl and toss well to coat. Sprinkle well with salt and pepper and spread out on a cookie sheet. Bake for 10 to 15 minutes, or until golden-brown and crisp through, and set aside.

Pour the broth into the pot with the remaining garlic-infused oil and heat to simmering. Lightly beat eggs again and, stirring constantly in a circular motion, add them to the broth. Add epazote and simmer until eggs are set, about 3 more minutes.

Divide croutons among 6 warm soup bowls and ladle egg-drop broth into each bowl. Garnish with a squeeze of lime and drop the lime wedge in the bowl. Serve immediately.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6177 broadcast 02-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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5 (1 votes)

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