| 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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