Free Recipe Sopa De Hortela
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Sopa De Hortela Recipe
4 tb Olive oil
4 Cloves garlic, put through a
-garlic press
8 c Chicken stock, preferably
-homemade, or best quality
-low sodium canned broth
Salt
Freshly ground black pepper
1/2 bn Fresh mint, leaves only,
-coarsely chopped
6 Thick slices French bread,
-crust removed and cut into
-3/4 inch cubes
3 lg Eggs, lightly beaten
6 Sprigs fresh mint, for
-garnish
Lime wedges, for garnish
Sopa De Hortela Preparation
In a medium saucepan, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook, stirring frequently, until golden. Do not allow it to burn. Add the chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase the heat to medium high and bring the mixture to a simmer. Add the mint leaves and remove the pan from the heat. Cover the pan and let the mixture steep for 3 0 minutes, stirring 2 or 3 times. Meanwhile, preheat the oven to 375°. Place the bread cubes in a bowl and pour the remaining 3 tablespoons of oil over them. Add a pinch each of salt and pepper and toss well. Spread the bread out on a baking sheet and bake for 10 to 15 minutes, or until golden and crisp. Strain the mint infused mixture into a clean saucepan and bring the mixture to a boil over medium high heat. Drizzle the eggs over the boiling liquid and stir gently for 1 minute to cook them. Place some of the toasted croutons in the bottom of each of 6 soup bowls, preferably earthenware, and ladle the hot soup over the to p. Garnish each bowl with a sprig of mint and a wedge of lime and serve. >From Too Hot Tamales Show # 6211 Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1 #534 by Master Harper Gaellon <gaellon@inch.com> on Mar 21, 1997
Cooking Temperature:
Recipe Serves: 6
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