Spanish Garlic Soup
INGREDIENTS
- 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.