Spanish Garlic Soup
CATEGORIES
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
  1. Yield: 4 servings
  3. -----------------------FOR THE SOUP-----------------------
  4. 1 ts Olive oil
  5. 1 Head garlic, separated,
  6. -peeled, and sliced
  7. 3 c Chicken broth
  8. 1 md Carrot, pared and cut into
  9. -narrow 2" strips
  10. 1/4 c Diced red pepper
  11. 1/8 ts Black pepper
  12. 2 tb Minced parsley
  13. ------------------FOR THE CHEESE CROUTONS------------------
  14. 4 1 oz slices Italian Bread
  15. 1 lg Garlic clove, peeled & split
  16. 3/4 oz Parmesan cheese, grated
  18. To prepare soup:
  20. 1. In a medium nonstick saucepan, heat oil and add
  21. garlic. Cook, stir- ring constantly over low heat
  22. until pale gold (do not let garlic brown) Add 1/2 cup
  23. of water; cover and simmer until very soft. With a
  24. fork, mash the garlic to a smooth puree. Add broth,
  25. carrot, bell pepper, black pepper, and 1/4 cup of
  26. water and bring to boil. Reduce heat and simmer until
  27. carrots are barely tender, about 3 minutes. Sprinkle
  28. with parsley and serve with cheese croutons, if
  29. desired.
  31. To prepare the Cheese Croutons:
  33. 1. Preheat oven to 300F. Bake the bread slices until
  34. dried, about 15 minutes. Rub each slice with cut side
  35. of garlic; sprinkle evenly with parmesan cheese. Run
  36. under broiler to brown lightly. Keep warm.
  38. Per serving: (1 cup soup) provides: 1/4 fat, 1/2
  39. vegetable, 15 cal. Per serving: 70 cal. Each crouton
  40. provides: 1 bread, 10 cal. Per serving: 102 cal.