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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This simple garlic soup relies on a procedure similar to that used to make egg drop soup. Mashing the garlic into a paste with paprika and ground cumin intensifies the flavor in the broth. Ingredients:
1 teaspoon olive oil |
6 garlic cloves |
1 tablespoon paprika |
1/4 teaspoon ground cumin |
6 cups chicken stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth |
1 chipotle chile (or a dried ancho or pasilla chile) |
2 large eggs, lightly beaten |
5 (1-ounce) slices diagonally cut french bread (about 1 inch thick), toasted |
1 1/4 cups diced tomato |
5 tablespoons sliced green onions |
5 tablespoons (1 1/4 ounces) shredded manchego cheese or reduced-fat monterey jack cheese |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add garlic; sauté 5 minutes or until golden. Remove garlic from pan. Combine garlic, paprika, and cumin in a small bowl; mash with a fork until smooth.
2. Return garlic mixture to pan, and add Chicken Stock and chile. Bring to a simmer over medium heat, and cook 10 minutes. Discard chile. Slowly pour beaten eggs into soup, stirring constantly. Immediately remove from heat. Place 1 bread slice in each of 5 soup bowls, and top each bread slice with 1/4 cup tomato and 1 tablespoon green onions. Ladle 1 cup soup into each bowl; sprinkle each serving with 1 tablespoon cheese.
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