Egg and Bread Crumb Soup

Author: Canadian Living

This Italian-inspired soup simmers a supper from household staples.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 8 cups sodium-reduced chicken stock
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots chopped
  • 2 celery chopped
  • 1/2 teaspoon each salt and pepper
  • 1 cup fresh bread crumbs
  • 1/4 cup minced fresh parsley
  • 1 teaspoon dried basil
  • 6 eggs
  • 1/4 cup grated Parmesan cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1187 mg
  • Protein 13 g
  • Calories 164.0
  • Total fat 9 g
  • Cholesterol 191 mg
  • Saturated fat 3 g
  • Total carbohydrate 8 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg and Bread Crumb Soup

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