Text Box: Garlic Soup Text Box: Preheat oven to 325.  In soup pot over low heat, warm the olive oil.  Add garlic and cook slowly, stirring occasionally, until the oil is well flavored and the garlic is soft but has not begun to brown, about 5 minutes.  Remove from heat and discard garlic. Place the bread cubes in a bowl and pour about half of the garlicky oil over them (leave the remaining oil in the pot).  Toss well to coat, sprinkle with salt and pepper and spread out on a baking sheet.  Bake until golden brown and crisp throughout, 10 - 15 minutes.  Remove from the oven and set aside. Pour the stock in the pot holding the remaining oil.  Place over medium heat and bring ot simmer.  Gradually add the eggs to the simmering stock while stirring the stock constantly in a circular motion.  Add the epazote or oregano and simmer until the eggs are set, about 3 minutes longer.  Remove from heat. Divide the croutons among 6 warmed soup bowls and ladle the egg laced stock into them.  Squeeze a wedge of lime over each bowl.  Then drop the wedge in the bowl.  Serve immediately. Serves 6. Text Box: 3 tbsp olive oil 9 cloves garlic, halved 1/2 loaf crusty French bread, cut into 1 in cubes 1 tsp salt 1/2 tsp pepper Text Box: 8 c chicken stock 3 eggs, lightly beaten 2 tbsp fresh espazote or oregano, chopped 1 lime, cut into 6 wedges

Courtesy Sarah Restle

Where We Live Third Thursday

Soup Swap 2008