Poached egg-garlic soup (spain)

Yield: 1 servings

Measure Ingredient
\N \N -Gloriously garlickly, this soup celebrates the Mediterranean region's popular little flavor-bursting bulb. As you toast the croutons with garlic, be sure to to keep the heat medium-low to prevent the garlic from burning and turning bitter.

4 slices White Bread; firm 1 tb Butter or Margarine 1 tb Olive Oil 4 ea Garlic cloves 4 cups Root Vegetable Stock *(see below) or instant vegetable stock 1 ea Bay leaf 1 ts Lemon juice 4 ea Eggs Finely chopped parsley OR coarsely chopped fresh coriander (cilantro) Trim the crusts from the bread and save for other uses; cut bread into ½ inch cubes. Heat butter and oil in a wide, deep frying pan over a medium-low heat. Add bread cubes and garlic and cook, stirring often, until bread is crisp and lightly browned. Remove from pan and keep warm.

Combine stock, bay leaf, and lemon juice in a pan. Bring to a simmer over medium heat. Break one of the eggs into a saucer and carefully slip it into hot broth; repeat with remaining eggs. Poach eggs until whites are set but yolks are still liquid (about 4 minutes).

With a slotted spoon, carefully transfer each egg to a warm soup bowl.

Ladle broth over eggs and sprinkle each serving with croutons and parsley.

Makes about 6 cups.


2 tb Butter or margarine 3 large Carrots; coarsely chopped 1 large Turnip; coarsely chopped 2 large Celery stalks; thinly sliced (includes leaves if any) 2 large Onions; chopped 12 cups Water 2 tsp Salt 6 large Parsley sprigs ½ ea Bay leaf 1 tsp Thyme leaves 2 ea Garlic cloves; whole (optional) ¼ tsp Black peppercorns (optional) Melt butter in a 7 to 8 quart kettle over medium-high heat. Add carrots, turnip, celery, and onions. Cook, stirring occasionally, until vegetables are golden (about 15 minutes).

Stir in water, salt, parsley, bay leaf and thyme. If desired, add garlic and peppercorns. Bring to a boil over high heat. Cover, reduce heat, and simmer for 1½ hours. Strain, and discard vegetables. To freeze, let broth cool and pour into freezer containers.

Makes about 10 cups.

From: Sunset International Vegetarian Cook Book Posted by: Sam Lefkowitz From: Sam Lefkowitz Date: 09-21-94

Similar recipes