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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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From Marlena Spieler's Hot & Spicy cookbook. Ingredients:
2 cups cubed french bread |
1/2 cup olive oil |
1 garlic clove, chopped |
1 head garlic, cloves separated and peeled but left whole |
2 tablespoons fresh sage leaves |
3 small dried red chilies |
4 cups chicken broth |
2 eggs |
1/2 cup parmesan cheese, plus extra, if desired, for sprinkling |
1 tablespoon dry sherry |
cayenne pepper |
Directions:
1. Saute bread crumbs in olive oil until golden. Toss with chopped garlic. Set aside.
2. Place whole garlic cloves, sage, small dried chiles, and broth in saucepan. Bring to boil and simmer 15 minutes or until garlic is soft and sweet-flavored.
3. Beat eggs and add 1/2 cup Parmesan cheese. Slowly stir into soup mixture. Simmer for a few minutes over low heat to thicken soup slightly; stir in sherry. Serve immediately, topped with the reserved croutons, sprinkled with cayenne pepper to taste, and with Parmesan cheese, if desired.
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