Garlic Egg Soup
2 T. olive oil
1 medium onion,sliced thinly
4 medium cloves garlic
4 cups chicken broth
4 large eggs, room temperature
Four 1" thick slices Italian bread, toasted
Heat oil in large pan over medium heat. Add onion and whole cloves
garlic; stir 2 minutes or until onion is tender. Remove garlic and
thread onto 1 to 2 wooden picks. Return to pan. Add broth, bring to
boil; reduce heat, cover and simmer 3 minutes or until garlic is tender.
Remove skewered garlic and reserve. Break 1 egg at a time into a saucer
and gently slide into soup. Cover and simmer 3 minutes. Meanwhile, put 1
slice of toast in each of 4 soup bowls; top each with a soft garlic
clove. Mash garlic with blade of knife. With slotted spoon, remove eggs
and put on bread. Add soup; 236 calories per serving. Serves 4
Source: My Old Recipes
Lynnda
(`´·.¸ (`´·.¸ *¤*
¸.·´´) ¸.·´´ )
«´¨`·.. ¤
"Coming generations will learn equality from poverty, and
love from woes."
-Kahlil Gibran,
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤* `´·
.¸) `´·.¸)
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
