Garlic Soup with Eggs (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1/4 cup extra virgin olive oil |
1 head garlic, about 15 cloves, thinly sliced |
2 cups cubed french bread |
1/2 teaspoon cayenne |
1 teaspoon salt |
5 cups chicken stock or water |
4 eggs |
1/2 cup parmigiano-reggiano |
Directions:
1. In a large heavy skillet heat the oil over medium-high heat. Add the garlic and bread cubes and saute until both are golden brown, 3 to 5 minutes, stirring constantly. Add the cayenne and salt and stir well. Add the chicken stock to the pan and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally. Puree the soup in a food processor or blender, then return to the saucepan and adjust seasoning to taste.
2. Carefully break the eggs into the soup, or into a saucer and slide them into the soup, 1 at a time. Cook just until the eggs are set, 3 to 4 minutes, spooning the broth over the tops of the yolks.
3. Ladle the soup into soup bowls, topping each portion with one poached egg. Sprinkle with cheese and serve.
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