| 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
A Message from our Provider:
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