Happy Soup Wednesday!! This is the second to last Soup Wednesday post, but don't worry I've got something else planned for Wednesdays beginning in March.
This recipe comes from Cooking Light and you can find the original here. According to the original post this soup is meant to be an appetizer, but I thought it was enough for a light dinner.
Other Soup Wednesday Posts: Week 18, Week 17, Week 16, Week 15, Week 14, Week 13, Week 12, Week 11, Week 10, Week 9, Week 8, Week 7, Week 6, Week 5, Week 4, Week 3, Week 2, Week 1
-2 teaspoons olive oil
-5 tablespoons minced garlic
-1 teaspoon sweet smoked paprika
-3 cups organic vegetable broth
-1 cup water
-1/4 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-2 (1-ounce) slices rustic bread, cut into 1-inch cubes
-8 large eggs
-2 tablespoons chopped fresh flat-leaf parsley
|Saute the garlic in the hot oil.|
Cook for about five minutes.
Stir in the paprika.
|Add the vegetable broth and the cup of water.|
Bring to a boil, then reduce to a simmer.
|Arrange the bread cubes on a baking sheet and toast for four minutes.|
Place some breadcrumbs in each oven proof bowl.
|Crack and egg into each bowl.|
|Ladle half a cup of soup into each bowl.|
|Bake for twenty minutes at 350 or until the yolk is runny and the whites are set.|
Sprinkle with parsley.
This soup was great, the garlic flavor wasn't too overwhelming (I was a little worried about that), it had a perfect balance of flavor. This got an A+ from J., he really liked that this soup was different than a traditional soup and I love eggs that are cooked to have a runny yolk. There was a really great balance with all of the ingredients and I will be making this again. It's a perfect week night supper with not too much work.