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Ingredientes
- 1 head of garlic, broken into cloves
- 5 Tbsp. Extra virgin olive oil
- 4 slc Country bread
- 1 Tbsp. Paprika
- 1/2 tsp Grnd cumin
- 1 quart Chicken broth or possibly water
- 4 x Large eggs, (optional)
Direcciones
- Lightly brown the unpeeled garlic in 5 Tbsp. of extra virgin olive oil over medium heat for about 10 min. Remove the garlic from the pot with a slotted spoon and brown the country bread slices on each side in the garlic-scented oil. Take the bread out and set aside. Sprinkle the bottom of the warm pot with the paprika and cumin. Return the garlic to the pot along with the broth or possibly water. Cover the pot and simmer till the garlic cloves soften, about 30 min. Strain the soup through the finest disk of a food mill or possibly puree it in a blender and strain through a medium-mesh strainer. Preheat the oven to 350 F. Bring the soup back to a simmer and ladle it into ovenproof bowls or possibly soup crocks. Place a browned bread slice on top of each one, then break an egg into each bowl on top of the bread if you're using the Large eggs. Bake the soup till the egg white sets but the yolk is still runny; start checking after about six min.
- Serves 4
- Recipe is from Splendid Soups by James Peterson.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1381g | |
| Calories 1425 | |
| Calories from Fat 878 | 62% |
| Total Fat 98.78g | 123% |
| Saturated Fat 18.42g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 915mg | 305% |
| Sodium 2564mg | 107% |
| Potassium 1397mg | 40% |
| Total Carbs 86.96g | 23% |
| Dietary Fiber 10.2g | 34% |
| Sugars 5.13g | 3% |
| Protein 50.83g | 81% |
