Sopa De Ajo Con Huevos – Garlic Soup With Egg
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Soups | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 2 | T | Oil |
| 6 | Sliced onions | |
| 10 | Or more cloves garlic | |
| finely chopped | ||
| 2 | Water or chicken stock | |
| 4 | Thick bread | |
| 7/20 | Courtesy Mark Herron. |
INSTRUCTIONS
From Colombia in South America, this robust soup is just about a meal in itself on a cold night and easily rivals its better known cousin, French onion soup. Heat 2 tablespoons oil in a large saucepan and gently fry 6 sliced onions. Add 10 or more cloves of garlic, finely chopped, and continue cooking until the onion is transparent. Pour in 2 L water or chicken stock and simmer, covered, for half an hour. Put 4 thick slices of coarse bread in the bottom of four large soup bowls. When the soup is cooked, season it to taste, then break four eggs into the simmering liquid and poach until barely set. Using a slotted spoon, lift the eggs out onto the bread slices, then ladle the soup over the top. Serve very hot. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 146
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 297.8mg
Carbohydrates: 19.6g
Fiber: 3.3g
Sugar: 7.9g
Protein: 2.5g