Garlic Soup with Poached Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups italian bread, diced1 head of garlic, thinly sliced (yes, a whole head of garlic)1/4 cup olive oil5 cups reduced-sodium chicken broth1/4 tsp cayenne pepper4 eggs
Heat olive oil in a large soup pot over medium heat. Add the diced bread and sliced garlic to the oil and sautée until the oil is soaked up by the bread, and the bread is just starting to turn golden.
Add cayenne to the pot and stir well. Add chicken broth; bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
Using a food processor, a blender or a stick mixer, blend the soup smooth. (If you're using another piece of equipment like a food processor, you may need to do this in batches.) Bring the soup back to a fast simmer.
One by one, crack an egg into a saucer and slip into the soup. Poach eggs for ~ 4 minutes, or until yolks are just starting to set.
To serve, spoon a poached egg into a bowl and ladle soup on top. Makes 4 2-cup servings. (Approximate.)
Number of Servings: 4
Recipe submitted by SparkPeople user ATARADRAC.
Add cayenne to the pot and stir well. Add chicken broth; bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
Using a food processor, a blender or a stick mixer, blend the soup smooth. (If you're using another piece of equipment like a food processor, you may need to do this in batches.) Bring the soup back to a fast simmer.
One by one, crack an egg into a saucer and slip into the soup. Poach eggs for ~ 4 minutes, or until yolks are just starting to set.
To serve, spoon a poached egg into a bowl and ladle soup on top. Makes 4 2-cup servings. (Approximate.)
Number of Servings: 4
Recipe submitted by SparkPeople user ATARADRAC.
Nutritional Info Amount Per Serving
- Calories: 436.8
- Total Fat: 23.0 g
- Cholesterol: 214.1 mg
- Sodium: 2,404.9 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 1.6 g
- Protein: 25.2 g
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