Poached Egg Garlic Soup Recipe
Poached Egg Garlic Soup is a unique soup that will definitely surprise your guests with its presentation and taste! Serve this Poached Egg Garlic Soup for your next party. Trust me, your guest will love it!
Ingredients
4 slices firm white bread
1 tablespoon butter or margarine
1 tablespoon olive oil
4 cloves garlic, minced or pressed
4 cups Root Vegetable Stock or instant vegetable stock
1 bay leaf
1 teaspoon lemon juice
4 eggs
Finely chopped parsley or coarsely chopped fresh coriander
Directions
Trim crusts from bread and save for other uses; cut bread into 1/2 inch cubes.
Heat butter and oil in a wide, deep frying pan over medium low heat.
Add bread cubes and garlic and cook, stirring often, until bread is crisp and lightly browned.
Remove from pan and keep warm.
Combine stock, bay leaf, and lemon juice in pan.
Bring to a simmer over medium heat.
Break one of the eggs into a saucer and carefully slip it into hot broth; repeat with remaining eggs.
Poach eggs until whites are set but yolks are still liquid.
With a slotted spoon, carefully transfer each egg to a warm soup bowl.
Ladle broth over eggs and sprinkle each serving with croutons and parsley.
Heat butter and oil in a wide, deep frying pan over medium low heat.
Add bread cubes and garlic and cook, stirring often, until bread is crisp and lightly browned.
Remove from pan and keep warm.
Combine stock, bay leaf, and lemon juice in pan.
Bring to a simmer over medium heat.
Break one of the eggs into a saucer and carefully slip it into hot broth; repeat with remaining eggs.
Poach eggs until whites are set but yolks are still liquid.
With a slotted spoon, carefully transfer each egg to a warm soup bowl.
Ladle broth over eggs and sprinkle each serving with croutons and parsley.
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