Egg and Bread Crumb Soup
This Italian-inspired soup simmers a supper from household staples.
Servings: 6
Ingredients:
| 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 | 1.187 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 9% |
| vit A | 15% |
| vit C | 12% |
| folate | 18% |
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
1/2 tsp (2 mL) each salt and pepper
8 cups (2 L) sodium-reduced chicken stock
1 cup (250 mL) fresh bread crumbs
1/4 cup (50 mL) minced fresh parsley
1 tsp (5 mL) dried basil
6 eggs
1/4 cup (50 mL) grated Parmesan cheese
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.
Additional Information
Source
Canadian Living Magazine: May 2005
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