| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Caribbean |
Soups |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Chicken broth |
| 2 |
ts |
Olive oil |
| 1 |
sm |
Clove garlic or 1/2 large,- peeled and crushed |
| 1 |
sl |
Cuban or French bread |
| 1 |
|
Egg |
|
|
Salt and freshly ground- pepper to taste |
| 1 |
ts |
Minced parsley |
| 2 |
ts |
Grated hard queso blanco- (see Note) or Parmesan- cheese |
INSTRUCTIONS
Bring the chicken broth to a boil. In a small skillet, heat the oil. Add
the garlic and saute until golden and aromatic. Place the bread in a large
soup bowl, pour the oil and garlic over it, add the boiling chicken broth,
and immediately break the egg into the soup. It will cook in 2 to 3
minutes. Add salt and pepper, and sprinkle with the parsley and cheese.
NOTE: There are dozens of quesos blancos, or white cheeses, which is
exactly how the name translates. Some are soft, some fresh, but many aged.
Queso blanco generally is mild flavored, though some of the aged ones can
be quite tangy. They are found in markets in Florida and in most cities
with colonies of residents of Caribbean, Cuban, or Mexican ancestry. Try
the cheeses, and choose the one that suits your taste.
FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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