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Garlic Bread Soup With Poached Egg

Posted on October 2, 2020October 8, 2020 by Lanie Fioretti

Comfort food doesn’t get any better than Garlic Bread Soup With Poached Egg.  It combines simple, tasty ingredients and makes a scrumptious soup.  Make a great side salad, and have a meal to remember.

Garlic Bread Soup With Poached Egg

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Garlic Bread Soup With Poached Egg

Ingredients

  • 2-3 TBSP extra virgin olive oil
  • 1 large onion, chopped
  • 16-20 cloves garlic, peeled
  • 2 bay leaves
  • Salt and pepper
  • 2 quarts chicken stock
  • 2 TBSP minced or pressed garlic
  • 1TBSP chopped fresh basil
  • 2 tsp fresh thyme leaves
  • 3-4 cups coarsely chopped day old Italian bread
  • 1/3 cup grated Parmesan
  • Eggs
  • Shaved Parmesan for garnish

Instructions

  1. Heat oil in a large pot on medium heat. Add onions, garlic cloves,bay leaves, salt and pepper. Cook and stir often until onions are caramelized (about 7 minutes). Don’t let the onions get too dark.
  2. Stir in stock, minced garlic,basil, thyme, and bring to boil. Lower to simmer and stir in bread. Simmer for 40 minutes. Stir in grated Parmesan. Remove from heat.
  3. Purée soup with an immersion blender (stick blender). Use food processor or blender, if you don’t have an immersion blender.
  4. Place soup back on heat. Keep it at a low simmer and poach an egg for each serving in the soup. Cook egg to desired doneness.
  5. Each serving should have a poached egg and a little shaved Parmesan on top. For the picture, I cut up a Parmesan flat wrap and placed it on top of the soup..
  6. To make this soup into a complete meal, add peas or spinach. We added some sautéed small shrimp also.
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