Spanish Garlic Soup
Yield
4 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 1 | teaspoon |
olive oil
|
|
| 1 | head |
garlic
|
*
|
| 3 | cups |
chicken broth
|
|
| 1 | medium |
carrots
cut up |
|
| ¼ | cup |
sweet red bell peppers
diced |
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
parsley leaves
minced |
|
| Croutons | |||
| 4 | slices |
bread, italian
|
* |
| 1 | large |
garlic cloves
peeled |
*
|
| ¾ | ounce |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 5 | ml |
olive oil
|
|
| 1 | head |
garlic
|
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 1 | medium |
carrots
cut up |
|
| 59 | ml |
sweet red bell peppers
diced |
|
| 0.6 | ml |
black pepper
|
|
| 3E+1 | ml |
parsley leaves
minced |
|
| Croutons | |||
| 4 | slices |
bread, italian
|
* |
| 1 | large |
garlic cloves
peeled |
*
|
| 21.7 | ml/g |
Parmesan cheese
grated |
|
Directions
In a medium nonstick saucepan, heat oil and add garlic. Cook, stir- ring constantly over low heat until pale gold (do not let garlic brown) Add ½ cup of water; cover and simmer until very soft.
With a fork, mash the garlic to a smooth puree.
Add broth, carrot, bell pepper, black pepper, and ¼ cup of water and bring to boil.
Reduce heat and simmer until carrots are barely tender, about 3 minutes.
Sprinkle with parsley and serve with cheese croutons, if desired.
To prepare the Cheese Croutons.
Preheat oven to 300℉ (150℃). Bake the bread slices until dried, about 15 minutes.
Rub each slice with cut side of garlic; sprinkle evenly with parmesan cheese.
Run under broiler to brown lightly.
Keep warm.
