Name: Sopa De Hortela
Ingredients: 4 tb Olive oil; 4 Cloves garlic, put through a garlic press; 8 c Chicken stock, preferably homemade, or best quality low sodium canned broth; Salt; Freshly ground black pepper; 1/2 bn Fresh mint, leaves only, coarsely chopped; 6 Thick slices French bread, crust removed and cut into 3/4 inch cubes; 3 lg Eggs, lightly beaten; 6 Sprigs fresh mint, for garnish; Lime wedges, for garnish

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Niger	Soups & ste, Too hot tam	6	Servings

INGREDIENTS

4	tb	Olive oil
4		Cloves garlic, put through a garlic press
8	c	Chicken stock, preferably homemade, or best quality low sodium canned broth
		Salt
		Freshly ground black pepper
1/2	bn	Fresh mint, leaves only, coarsely chopped
6		Thick slices French bread, crust removed and cut into 3/4 inch cubes
3	lg	Eggs, lightly beaten
6		Sprigs fresh mint, for garnish
		Lime wedges, for garnish

INSTRUCTIONS

In a medium saucepan, heat 1 tablespoon of the olive oil over medium low
heat. Add the garlic and cook, stirring frequently, until golden. Do not
allow it to burn. Add the chicken stock, 1/2 teaspoon salt, and 1/4
teaspoon pepper. Increase the heat to medium high and bring the mixture to
a simmer. Add the mint leaves and remove the pan from the heat. Cover the
pan and let the mixture steep for 3 0 minutes, stirring 2 or 3 times.
Meanwhile, preheat the oven to 375°. Place the bread cubes in a bowl and
pour the remaining 3 tablespoons of oil over them. Add a pinch each of salt
and pepper and toss well. Spread the bread out on a baking sheet and bake
for 10 to 15 minutes, or until golden and crisp. Strain the mint infused
mixture into a clean saucepan and bring the mixture to a boil over medium
high heat. Drizzle the eggs over the boiling liquid and stir gently for 1
minute to cook them. Place some of the toasted croutons in the bottom of
each of 6 soup bowls, preferably earthenware, and ladle the hot soup over
the to p. Garnish each bowl with a sprig of mint and a wedge of lime and
serve.
>From Too Hot Tamales Show # 6211
Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1
#534 by "Master Harper Gaellon" <gaellon@inch.com> on Mar 21, 1997

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