Garlic Soup (Florida Cooking)
Yield
1 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
chicken broth
|
|
| 2 | teaspoons |
olive oil
|
|
| 1 | small |
garlic cloves
peeled and crushed |
*
|
| 1 | slice |
french bread
|
*
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 1 | teaspoon |
parsley leaves
minced |
|
| 2 | teaspoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
chicken broth
|
|
| 1E+1 | ml |
olive oil
|
|
| 1 | small |
garlic cloves
peeled and crushed |
*
|
| 1 | slice |
french bread
|
*
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
freshly ground, to taste |
*
|
| 5 | ml |
parsley leaves
minced |
|
| 1E+1 | ml |
Parmesan cheese
|
|
Directions
Bring the chicken broth to a boil.
In a small skillet, heat the oil.
Add the garlic and sauté until golden and aromatic.
Place the bread in a large soup bowl, pour the oil and garlic over it, add the boiling chicken broth, and immediately break the egg into the soup.
It will cook in 2 to 3 minutes.
Add salt and pepper, and sprinkle with the parsley and cheese.
