INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3023
Calories From Fat: 927
Total Fat: 103.5g
Cholesterol: 661mg
Sodium: 7512.6mg
Potassium: 3934.5mg
Carbohydrates: 377.6g
Fiber: 32.7g
Sugar: 46.1g
Protein: 143.7g