Spanish Garlic Soup
Why I Love This Recipe
Ingredients You'll Need
For the soup:
1 ts Olive oil
1 Head garlic, separated,
-peeled, and sliced
3 c Chicken broth
1 md Carrot, pared and cut into
-narrow 2" strips
1/4 c Diced red pepper
1/8 ts Black pepper
2 tb Minced parsley
Cheese Croutons:
4 1 oz slices Italian Bread
1 lg Garlic clove, peeled & split
3/4 oz Parmesan cheese, grated
Directions
Yield: 4 servings
-----------------------FOR THE SOUP-----------------------
1 ts Olive oil
1 Head garlic, separated,
-peeled, and sliced
3 c Chicken broth
1 md Carrot, pared and cut into
-narrow 2" strips
1/4 c Diced red pepper
1/8 ts Black pepper
2 tb Minced parsley
------------------FOR THE CHEESE CROUTONS------------------
4 1 oz slices Italian Bread
1 lg Garlic clove, peeled & split
3/4 oz Parmesan cheese, grated
To prepare soup:
1. In a medium nonstick saucepan, heat oil and add
garlic. Cook, stir- ring constantly over low heat
until pale gold (do not let garlic brown) Add 1/2 cup
of water; cover and simmer until very soft. With a
fork, mash the garlic to a smooth puree. Add broth,
carrot, bell pepper, black pepper, and 1/4 cup of
water and bring to boil. Reduce heat and simmer until
carrots are barely tender, about 3 minutes. Sprinkle
with parsley and serve with cheese croutons, if
desired.
To prepare the Cheese Croutons:
1. Preheat oven to 300F. Bake the bread slices until
dried, about 15 minutes. Rub each slice with cut side
of garlic; sprinkle evenly with parmesan cheese. Run
under broiler to brown lightly. Keep warm.
Per serving: (1 cup soup) provides: 1/4 fat, 1/2
vegetable, 15 cal. Per serving: 70 cal. Each crouton
provides: 1 bread, 10 cal. Per serving: 102 cal.
