Sopa de hortela (mint soup)

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Olive oil
4 Cloves garlic; put through a garlic press
8 cups Chicken stock; preferably homemade, or bestquality lowsodium canned broth
Salt
Freshly ground black pepper
½ bunch Fresh mint; leaves only, coarsely chopped
6 Thick slices French bread; crust removed and cut into 3/4inch cubes
3 larges Eggs; lightly beaten
6 Sprigs fresh mint; for garnish
Lime wedges; for garnish

Directions

TOO HOT TAMALES SHOW #TH6211

In a medium saucepan, heat 1 tablespoon of the olive oil over mediumlow heat. Add the garlic and cook, stirring frequently, until golden. Do not allow it to burn. Add the chicken stock, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat to mediumhigh and bring the mixture to a simmer. Add the mint leaves and remove the pan from the heat. Cover the pan and let the mixture steep for 30 minutes, stirring 2 or 3 times.

Meanwhile, preheat the oven to 375 degrees. Place the bread cubes in a bowl and pour the remaining 3 tablespoons of oil over them. Add a pinch each of salt and pepper and toss well. Spread the bread out on a baking sheet and bake for 10 to 15 minutes, or until golden and crisp. Strain the mintinfused mixture into a clean saucepan and bring the mixture to a boil over mediumhigh heat. Drizzle the eggs over the boiling liquid and stir gently for 1 minute to cook them. Place some of the toasted croutons in the bottom of each of 6 soup bowls, preferably earthenware, and ladle the hot soup over the top. Garnish each bowl with a sprig of mint and a wedge of lime and serve.

Yield: 6 servings

Posted to recipelu-digest by molony <molony@...> on Mar 13, 1998

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