In a stockpot over medium-low heat, melt the butter. Add the onion, celery and carrots and cook, stirring occasionally, until ve
|Water||8 Cup (128 tbs)|
|Garlic||20 Clove (100 gm), chopped|
|Ground pepper||To Taste|
|Croutons||12 , made|
|Sourdough bread||1 , grilled|
|Chopped fresh flat leaf parsley||2 Tablespoon|
|Olive oil||6 Tablespoon|
In a soup pot over high heat, combine the water, garlic and sage. Bring to a boil and boil until the garlic is soft, about 15 minutes. Remove the pot from the heat and, using a slotted spoon, scoop out the sage and garlic. Discard the sage and mash the garlic with a fork. Return the garlic to the pot of water and season with salt and pepper.
Return the water to a boil, then reduce the heat so the liquid gently simmers. One at a time, break the eggs into a small bowl and slip into the simmering liquid. Cook until the whites are opaque and the yolks are soft and still liquid, about 2 minutes.
Place 2 croutons in the bottom of each of 6 wide soup bowls. Using a slotted spoon, quickly and carefully remove 1 egg at a time from the simmering soup and place 1 egg on the bread in each bowl. Top each egg with 2 ladlefuls of the soup, then sprinkle with the parsley, dividing evenly. Drizzle 1 Tbs. of the oil into each bowl and serve immediately, before the eggs cook any further. Serves 6.
Note: To grill croutons, rub bread pieces with garlic, if desired, and brush well with olive oil. Preheat a stovetop grill pan over medium-high heat, or prepare a fire in a grill. Grill the bread pieces on one side until lightly browned, about 1 minute. Rotate the pieces 45 degrees and continue grilling on the same side for about 1 minute more to create attractive grill marks. Turn and brown without rotating on the other side, about 1 minute more.
Calories 395 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 241.1 mg80.4%
Sodium 352.3 mg14.7%
Total Carbohydrates 23 g7.8%
Dietary Fiber 2.1 g8.5%
Sugars 1 g
Protein 12 g24.9%
Vitamin A 89.8% Vitamin C 65.5%
Calcium 13.4% Iron 22.5%
*Based on a 2000 Calorie diet