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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If you love garlic this soup is for you. Easy to make and jammed packed with flavour. I wrote this down while watching a cooking show many years ago. For the life of me I can't remember whose recipe this is! Enjoy! Read more ! P.S. Ingredients:
1/3 cup olive oil or a light tasting vegetable oil |
1/4 cup garlic cloves cleaned and crushed |
4 cups white bread cubes without the crust ( i used french bread) |
a dash of paprika |
8 cups chicken stock ( i used my own but you can use store bought stock or a bouillon cubes or packages with water) you could also use veggie stock. |
a pinch of salt |
a pinch of cayenne pepper |
1 teaspoon of fresh parsley chopped very fine (optional) |
2 eggs slightly beaten |
salt & pepper to taste |
2 garlic cloves chopped to put into soup or minced with a garlic press to add when serving (optional) |
Directions:
1. * See helpful link at bottom about tempering just in case you don't know how to do this simple trick.
2. In a medium sized pot mix oil and garlic over low heat. Add bread cubes and mix until oil, garlic and bread is absorbed. Add paprika, cayenne pepper, chicken stock and parsley then mix it well and bring it to a boil. Reduce heat to low and simmer for 30 minutes. Puree soup or mix really well with a spoon or whisk. I used a stick blender or immersion blender as they are called. Remove from stove and quickly temper them to be sure you don't have scrambled eggs mixing them into a small bowl of stock first before whisking them into the soup pot. Serve immediately with your own spices and garnishes to taste. I put the fresh garlic in chopped or minced because I like the extra zing but feel free to omit it or try a little bit at a time.
3. * About tempering
4. /posts/how-to-temper-an-egg/e838d2ab-8509-4db0-bf67-8539a3aa1b06
5. /2009/09/how-do-you-temper-eggs/
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