| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | French | 1 | Servings | |
INGREDIENTS
| 4 | tb | Olive oil |
| 4 | Cloves garlic; put through a garlic press | |
| 8 | c | Chicken stock; preferably homemade, or bestquality lowsodium 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 3/4inch cubes | |
| 3 | lg | Eggs; lightly beaten |
| 6 | Sprigs fresh mint; for garnish | |
| Lime wedges; for garnish |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6211 In a medium saucepan, heat 1 tablespoon of the olive oil over mediumlow 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 mediumhigh 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 30 minutes, stirring 2 or 3 times. Meanwhile, preheat the oven to 375 degrees. 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 mintinfused mixture into a clean saucepan and bring the mixture to a boil over mediumhigh 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 top. Garnish each bowl with a sprig of mint and a wedge of lime and serve. Yield: 6 servings Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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