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Spanish Garlic Soup


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Member since 2007
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Serves | Prep Time | Cook Time

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.



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