Easy Garlic Soup
|Olive oil||1 Tablespoon|
|Garlic||12 Clove (60 gm), quartered|
|Italian bread slices||6 , cut into 1-inch cubes (Thick Slices)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chicken stock/Reduced-sodium canned chicken / beef broth||6 Cup (96 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. In a heavy pot, melt butter with olive oil over low heat. Add garlic and cook 2 minutes; do not burn. Add bread to pan and toss. Add wine, stock, and parsley. Bring to a boil over medium heat, reduce heat to low, and cook 10 minutes. Season with salt and pepper.
2. One at a time, crack eggs and gently slip into pot without breaking yolks. Cover pot and poach eggs in soup 3 minutes, or until whites are set and yolks are medium-firm. Serve an egg in each bowl with soup around it. Pass a pepper mill and a bowl of Parmesan cheese.