Sopa De Hortela Recipe - Cooking Index
Sopa De Hortela Recipe - Cooking Index
| 4 tablespoons | 60ml | Olive oil |
| 4 | Garlic cloves - pressed | |
| 8 cups | 1896ml | Chicken Stock - see * Note |
| (or best-quality low-sodium canned broth) | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 | Fresh mint, leaves only - coarsely chopped | |
| 6 | French bread, thick, crust removed - cut 3/4" cubes | |
| 3 | Eggs - lightly beaten (large) | |
| 6 sections | Fresh mint - for garnish | |
| Lime wedges - for garnish |
* Note: See the "Brown Chicken Stock" and "White Chicken Stock" recipes which are included in this collection.
In a medium saucepan, heat 1 tablespoon of the olive oil over medium-low heat. Add the garlic and cook, stirring frequently, until golden. Do not allow it to burn. Add the chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase the heat to medium-high and bring the mixture to a simmer. Add the mint leaves and remove the pan from the heat. Cover the pan and let the mixture steep for 30 minutes, stirring 2 or 3 times.
Meanwhile, preheat the oven to 375 degrees. Place the bread cubes in a bowl and pour the remaining 3 tablespoons of oil over them. Add a pinch each of salt and pepper and toss well. Spread the bread out on a baking sheet and bake for 10 to 15 minutes, or until golden and crisp. Strain the mint infused mixture into a clean saucepan and bring the mixture to a boil over medium-high heat. Drizzle the eggs over the boiling liquid and stir gently for 1 minute to cook them. Place some of the toasted croutons in the bottom of each of 6 soup bowls, preferably earthenware, and ladle the hot soup over the top. Garnish each bowl with a sprig of mint and a wedge of lime and serve.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6211 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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