Search
by Ingredient

Mexican Garlic Soup

StarStarStarStarHalf star

Submitted by cspencer

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

25 min

Ingredients

10 1E+1
CLOVES CLOVES GARLIC *
½ 2.5
TEASPOON ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML BUTTER
1 0.9
QUART L BEEF STOCK
or chicken stock, prefer veal stock if possible *
4 4
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML ASADERO CHEESE *
1 15
TABLESPOON ML PARSLEY LEAVES
chopped

Directions

Mash garlic as fine as possible, add flour and sauté in butter.

(A clay pot is preferred for this.)

Add soup stock and boil 15 minutes.

Strain and return to fire.

Add seasonings.

With soup at boil, slip eggs in gently so the yolk doesn’t break.

When eggs are poached, serve in bowls with one egg per bowl and parsley and cheese on top.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 87 74% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 153mg 6%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 
More health news

Email this recipe