Garlic Soup

Ingredients

• ¼ cup olive oil
• 6 cloves garlic, peeled
• 4 cups chicken stock
• 1 ½ tablespoons sweet Spanish paprika
• 12 to 16 slices quality white bread, crust removed (about 12 ounces)
• Salt
• 2 egg whites

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    451 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 16 grams protein; 7 milligrams cholesterol; 791 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat the olive oil in a small skillet on medium-low heat. When the oil is hot, add the garlic and saute until soft, puffy and golden, 5 to 10 minutes. (Adjust the heat so the garlic browns lightly.)
2. Remove the garlic from the pan and put it in a blender or food processor, along with 1 cup chicken stock and the paprika; blend or process to combine.
3. Tear the bread into small pieces and combine it with the garlic oil in a saucepan over medium-low heat; use a wooden spoon to stir and break up the bread a bit.
4. Add the mixture from the food processor to the saucepan, along with the remaining stock, 2 cups water and salt. Stir to loosen the bread; it will begin to break down. Turn the heat to medium-high and bring the mixture to a boil, then reduce the heat so the mixture bubbles gently but steadily; whisk to form a smooth mixture. Cover and let flavors meld, about 10 minutes.
5. In a small bowl, beat the egg whites. Remove the lid from the saucepan; carefully and rapidly stir the hot soup to form a whirlpool. Slowly pour the egg whites into the center of the whirlpool in one continuous stream, to create ribbons. Cook for another minute or two and serve.

About 30 minutes