toomay: garlic broth with vegetable and crostini

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Garlic Broth with Vegetables and Crostini

 

Recipe By :Geiskopf-Hadler; Toomay

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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4 1/2 cups low-sodium vegetable stock -- homemade or bouillon

8 cloves garlic -- minced

1 large bay leaf -- whole

1 cup minced green (savoy) cabbage

1 medium carrot -- finely diced

1 teaspoon paprika

1/4 teaspoon ground sage

1/4 teaspoon salt

black pepper -- several grinds

4 ounces thick crusted bread -- slice 1/2-inch thick

1 large egg yolk

1 tablespoon extra virgin olive oil

2 tablespoons tomato paste

1/4 cup finely grated parmesan cheese

1 tablespoon chopped fresh flat-leaf parsley

 

1. In a stockpot or large saucepan, combine the stock, garlic and bay leaf and

bring to a boil over high heat. Add cabbage, carrot, paprika, sage, salt and

pepper, reduce the heat to medium and simmer 20 minutes.

 

2. Meanwhile, toast the bread slices until crisped and lightly browned. Set them

aside. In a small bowl, beat the egg yolk and oil together with a fork until

well combined. When the soup is finished simmer, remove the pan from the heat

and slowly add about 2 tablespoons of the hot broth to the egg, beating it in

with a fork. Add another 2 tablespoons of broth and beat again. Now slowly pour

the egg mixture into the soup, stirring it in with a wooden spoon. Stir in the

tomato paste until it is dissolved.

 

3. Place on slice of toasted bread in each warmed shallow soup bowl. Ladle a

portion of the soup over the bread in each bowl, making sure to portion out the

broth and vegetables as evenly as possible. Garnish each serving with a

tablespoon of the cheese and a bit of parsley. Serve immediately.

 

TIP: To substitute bouillon: 5g bouillon powder per 1 cup hot water.

 

Description:

" First course: bread and vegetable broth with garlic, cabbage, carrot and egg

yolk "

Source:

" 1993 The Best 125 Meatless Mediterranean Dishes by Susann Geiskopf-Hadler and

Mindy Toomay "

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Per Serving (excluding unknown items): 202 Calories; 8g Fat (35.7% calories from

fat); 10g Protein; 23g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 541mg

Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

NOTES : Various versions of garlic soup are enjoyed through the Mediterranean.

This one adds some finely chopped vegetable to the broth for textural interest.

It is warming and nourishing.

 

Nutr. Assoc. : 0 0 0 4844 0 0 0 0 0 26000 0 0 0 1034 0

 

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