Yield: 1 Servings
|1¼ cup||Chicken broth|
|2 teaspoons||Olive oil|
|1||Garlic clove, peeled and|
|1 slice||Cuban or French bread|
|Salt and freshly ground|
|Pepper to taste|
|1 teaspoon||Parsley, minced|
|2 teaspoons||Queso blanco, hard, grated|
Bring the chicken broth to a boil. In a small skillet, heat the oil.
Add the garlic and saute until golden and aromatic. Place the bread in a large soup bowl, pour the oil and garlic over it, add the boiling chicken broth, and immediately break the egg into the soup.
It will cook in 2 to 3 minutes. Add salt and pepper, and sprinkle with parsley and cheese.
NOTE: There are dozens of quesos blanco, or white cheeses, which is exactly how the name translates. Some are soft, some fresh, but many aged. Queso blanco generally mild flavored, though some of the aged ones can be quite tangy. They are found in markets in Florida and in most cities with colonies of residents of Caribbean, Cuban, or Mexican ancestry. Try the cheeses and choose the one that suits your taste.