Soupy WeatherNovember 13, 2009
It’s getting colder and colder (unless you live in California), which makes me delve into my soup recipes more often. Here’s a good one for you before the Mouse House Kitchen closes down for the weekend.
You may be noticing that I am somewhat of a garlic fan. You’d be right. I’ve even eaten garlic ice cream, and I liked it. Now that may lead you to distrust all of my recipes, but please don’t be discouraged. This soup, while it does have a decent amount of garlic, is certainly quaffable for even the most timid of garlic consumers. It works for brunch, lunch or dinner, and according to Ruth Reichel, it’s a “staple in coffee shops throughout Mexico.” Probably not at the Starbucks in Guadalajara though. Enjoy!
Garlic Soup with Poached Eggs
3 tbsp. olive oil
10-12 garlic cloves, peeled and sliced thin
8 baguette slices, ½ inch thick
32 oz. chicken broth
½ tsp. red pepper flakes
½ cup cilantro, chopped
Heat oil in skillet over low heat. Add garlic and cook until golden. Transfer garlic to small bowl. Increase heat to medium, add bread slices to skillet and cook until browned on each side. Divide bread into soup bowls.
Add broth, red pepper and garlic to skillet and simmer. Break 1 egg into a cup and slide it into the skillet – repeat with other eggs, spacing them evenly in the pan. Poach eggs about 5 minutes.
Carefully transfer eggs to bread in bowl, season with salt. Ladle soup over the eggs, garnish with cilantro. Eat!