Egg and Bread Crumb Soup
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 164 |
| pro | 13 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 191 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 9 |
| vit A | 15 |
| vit C | 12 |
| folate | 18 |
This Italian-inspired soup simmers a supper from household staples.
Ingredients
Preparation
In large shallow saucepan, heat oil over medium heat; fry onion, garlic, carrots, celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add chicken stock and bring to boil. Reduce heat to medium-low; cover and simmer for 5 minutes.
Meanwhile, spread bread crumbs on rimmed baking sheet; toast in 350°F (180°C) oven until golden, about 7 minutes. Whisk into stock mixture along with parsley and basil; heat until simmering.
Reduce heat to low. One at a time, break eggs into small dish; gently slip into different areas of soup. Poach, basting but not stirring, until whites are firm and yolks are soft, about 5 minutes. Ladle soup and 1 egg into each of 6 bowls. Sprinkle with Parmesan cheese.
Source : Canadian Living Magazine: May 2005
- Keywords : Soup; Italian; Simmer; Bread crumbs; Eggs;
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