Martha Stewart's Garlic Bread Soup
Use a high-quality olive oil for the best flavor in this rustic soup. If you don't have stale bread on hand, lightly toast fresh bread, and tear it into small pieces. Makes 5 cups; serves 4
Prep: 10 minutes Total: 40 minutes
1/4 cup extra-virgin olive oil
8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt
2 cups bite-size pieces stale crusty bread (4 ounces)
5 cups homemade or low-sodium store-bought chicken stock
1 bay leaf
Coarse salt and freshly ground pepper
3 large eggs, beaten
Flat-leaf parsley leaves, for garnish
- Heat oil in a large saucepan over medium-low heat until hot but not smoking.
- Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
- Add bread, and stir to coat.
- Stir in stock and bay leaf; season with salt and pepper.
- Bring to a boil. Reduce heat; simmer 10 minutes.
- Discard bay leaf.
- Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes.
Serve soup garnished with parsley leaves.
Despite what Martha says, add some shredded cheese instead of the parsley, maybe cheddar or Gruyere.