| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Mildflavored olive oil |
| 9 |
|
Cloves garlic; halved |
| 1/2 |
|
Loaf crusty French bread cut into 1inch cubes |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 8 |
c |
Richlyflavored chicken broth |
| 3 |
|
Eggs; lightly beaten |
| 2 |
tb |
Chopped epazote leaves |
| 1 |
|
Lime; cut into 6 wedges |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6177
Preheat the oven to 325 degrees. Heat the olive oil over a low flame in a
soup pot and add the halved garlic cloves. Cook slowly, stirring
occasionally until oil is well flavored and garlic is mushy, but has no
color, about 5 minutes. Remove and discard the garlic. Pour about half the
oil over the diced bread in a bowl and toss well to coat. Sprinkle well
with salt and pepper and spread out on a cookie sheet. Bake for 10 to 15
minutes, or until golden brown and crisp through, and set aside.
Pour the broth into the pot with the remaining garlicinfused oil and heat
to simmering. Lightly beat eggs again and, stirring constantly in a
circular motion, add them to the broth. Add epazote and simmer until eggs
are set, about 3 more minutes. Divide croutons among 6 warm soup bowls and
ladle egg drop broth into each bowl. Garnish with a squeeze of lime and
drop the lime wedge in the bowl. Serve immediately.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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