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Saturday, September 24, 2016

Provencal Garlic Soup With Poached Egg

David Tanis  
  Time 40 minutes 
 Yield 4 to 6 servings 
Featured in: Garlic Soup As A Cure For The Common Meal.

2 heads new-crop garlic, if available, about 16 medium cloves
2 tablespoons extra virgin olive oil
12 sage leaves
4 to 6 eggs
4 to 6 slices day-old French bread, lightly toasted
 Chopped parsley, scallions or chives for garnish

1. Peel and slice or roughly chop the garlic cloves. Warm the oil in a heavy soup pot over medium heat. Add the garlic and sage and let them sizzle a bit without browning, about 2 minutes. Season with about a teaspoon of salt and a few grinds of pepper.
2. Add 6 cups of water and bring to a boil over high heat, then lower to a brisk simmer. Cook for 10 to 15 minutes. Taste for seasoning and adjust.
3. Ladle about an inch of soup into a skillet. Over medium heat, bring to a brisk simmer and, for each serving, poach an egg for about 3 minutes.
4. For each serving, place a slice of toast in a soup bowl. With a slotted spoon lift a poached egg onto each piece. Ladle the soup over it. Sprinkle with a little parsley, scallion, or chive.

Nutritional analysis per serving (4 servings)
226 calories; 13 grams fat; 3 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 232 milligrams cholesterol; 168 milligrams sodium

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