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Meats, Eggs Spanish 1 Servings

INGREDIENTS

1 Head of garlic, broken into
cloves
5 T Olive oil
4 Country bread
1 T Paprika
1/2 t Ground cumin
1 qt Chicken broth or water
4 Eggs, optional

INSTRUCTIONS

Lightly brown the unpeeled garlic in 5 tablespoons of olive oil over
medium heat for about 10 minutes. Remove the garlic from the pot with
a slotted spoon and brown the country bread slices on each side in  the
garlic-scented oil. Take the bread out and set aside. Sprinkle  the
bottom of the hot pot with the paprika and cumin. Return the  garlic to
the pot along with the broth or water. Cover the pot and  simmer until
the garlic cloves soften, about 30 minutes. Strain the  soup through
the finest disk of a food mill or puree it in a blender  and strain
through a medium-mesh strainer. Preheat the oven to 350 F.  Bring the
soup back to a simmer and ladle it into ovenproof bowls or  soup
crocks. Place a browned bread slice on top of each one, then  break an
egg into each bowl on top of the bread if you're using the  eggs. Bake
the soup until the egg white sets but the yolk is still  runny; start
checking after about six minutes.  Serves 4  Recipe is from Splendid
Soups by James Peterson.  Posted to bbq-digest by Suzy Wert
<SuzyWert@aol.com> on May 14, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1066
Calories From Fat: 830
Total Fat: 93.2g
Cholesterol: 744mg
Sodium: 3278.8mg
Potassium: 1301.9mg
Carbohydrates: 10.3g
Fiber: 2.5g
Sugar: 4.3g
Protein: 46.2g


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