Recipe

Garlic Soup With Toasted Croutons Basil And Red Chile Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 2 months ago What can I say.. if you love garlic; you will love this and the croutons and the chile and eggs. Different and spicy good.Warms your heart and goes well with a crispy salad. I have found many hard to get ingredients at www.penzey's.com I have been in this store and it is unreal!... More Prep:20m Cook:20m Servings:4	Mystic_rive
	cheap easy

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Ingredients

Ingredients for the soup:

3 to 4 plump heads of garlic

1 cup extra virgin olive oil

6 cups rich chicken stock,

Salt and pepper to taste

1 dried chile de arbol or imported Thai red chile (optional)

4 eggs (optional)

Ingredients for the croutons:

8 slices peasant bread or one small whioe wheat baguette

Reserved olive oil

1 cut clove garlic

Ingredients for the garnish:

4 sprigs purple basil flowers

4 small sprigs Thai basil leaves, or any other basil

4 garlic chives, minced

Freshly grated parmesan cheese

Directions

Separate and peel the garlic cloves. There should be at least 1 cup of peeled cloves, but 1-1/2 cups is even better.

In a large, heavy saucepan, gently stew the garlic cloves in 1 cup of olive over a very low flame for about 20 minutes, or until they are very soft.

Do not let the cloves brown or they will become bitter.

Pour off all but 2 tablespoons of the olive oil and reserve.

Add the chicken stock and the chile, cover and simmer for 40 minutes.

Remove the chile.

Taste, and add salt and pepper as desired.

Remove from the heat and let the soup cool to room temperature. If serving the next day, refrigerate over night. ALWAYS refrigerate over night to let flavors infuse.

Make the croutons by cutting 8 slices from a whole wheat baguette, or by cutting 2-inch x3-inch pieces from 8 slices of peasant bread. Toast them on a baking sheet in a 400 degree oven for 8 minutes, then remove and turn them over.

Brush the tops with the reserved olive oil and return to the oven for another 8 minutes.

They should be lightly browned and very crunchy.

Rub the tops with a cut clove of garlic.

To serve:

Reheat the soup. Put two toasted croutons in the bottom of each bowl.

When the soup is very hot, poach the eggs in the soup if you are using them:

Crack each egg individually on a flat plate and carefully slip them into the broth.

When they are ready, spoon one poached egg into each bowl.

Ladle the soup over the croutons and poached eggs.

Sprinkle basil flowers and leaves, garlic chives and grated parmesan over all and serve at once.

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