Sopa de ajo (garlic soup)

Yield: 4 Servings

Ingredients:

2 tb Garlic minced
1 tb Olive Oil
1 c Whole Wheat Bread Crumbs
4 c Chicken Stock
1/2 ts Cayenne Pepper
1/2 ts Paprika
2 tb Parsley

Instructions:

freshly chopped -(optional) Serve with a green garden salad sprinkled with fresh cilantro. In a large saucepan saute garlic in oil until soft. Stir in bread crumbs stock cayenne and paprika. Bring to a boil then reduce heat and simmer for about 20 minutes uncovered. Garnish with parsley if desired. Yield: 4 servings 4 cups One Serving = 1 cup Calories: 161 Protein: 6 g Fat: 6 g Carbohydrate: 22 g Fiber: 1 g Cholesterol: 1 mg Sodium: 242 mg Potassium: 201 mg Exchange: 1-1/2 Bread 1 Fat Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara

Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SOPA DE AJO AL HORNO (GARLIC SOUP)

Categories: Soups/stews, Spain

Yield: 6 Servings

1/2 c Olive oil

6 Garlic cloves

1 ts Ground red Pepper

8 lg Eggs

6 sm Breads cubed

4 c Water

Salt

Fry the garlic in the oil until golden brown, put the red pepper and

4 cups of water. Discard the garlic. Put the bread in individual oven

dishes. Cover each one with the water and put them in the hot oven

until the bread is slightly brown. Carefully put the eggs one by one

in the soup and return to the oven until they are well cooked. Serve

hot. From Mi cocina" by Maria Teresa de Federico de Uruena