Scallion-Garlic Soup
4 to 6 servings
8 garlic cloves, minced
3 cans (14 1/2 ounces each) ready-to-use chicken broth
1 1/2 cups water
4 slices stale or toasted bread, cut into 1/2-inch cubes
1/2 teaspoon black pepper
2 egg whites, beaten
3 scallions, thinly sliced
Coat a large saucepan with nonstick cooking spray. Add the garlic and lightly brown over medium heat, stirring constantly. Add the broth, water, bread, and pepper. mix well. Bring to a boil, then reduce the heat to low. Remove 2 tablespoons of the soup to a small bowl and combine with the egg whites. Using a fork, slowly stir the egg white mixture into the soup, forming egg strands.
Cook for 4 to 5 minutes, or until heated through. Ladle into individual bowls, top with the sliced scallions, and serve immediately.
GREAT GO-ALONG: Cut a garlic clove in half crosswise and rub over toasted slices of French bread.
No comments:
Post a Comment