Garlic Soup Recipe - Cooking Index
Garlic Soup Recipe - Cooking Index
| 3 tablespoons | 45ml | Mild-flavored olive oil |
| 9 | Garlic cloves - halved | |
| 1/2 | Loaf of crusty French bread - cut into 1" cubes | |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 8 cups | 1896ml | Richly-flavored chicken broth |
| 3 | Eggs - lightly beaten | |
| 2 tablespoons | 30ml | Chopped epazote leaves |
| 1 | Lime - cut into 6 wedges |
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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