Garlic Soup 2

Garlic Soup 2
Garlic Soup 2

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons mild flavored olive oil

  • 9

    cloves garlic, halved

  • 1/2

    loaf crusty French bread cut into 1inch cubes

  • 1

    teaspoon salt

  • 1/2

    teaspoon freshly ground black pepper

  • 8

    cups richly flavored chicken broth

  • 3

    eggs, lightly beaten

  • 2

    tablespoons chopped epazote leaves

  • 1

    lime, cut into 6 wedges

Directions

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.

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