BROTHY GARLIC SOUP WITH SLOW-ROASTED TOMATOES AND POACHED EGGS
My Italian grandmother believes anything can be cured with a huge dose of garlic and somehow that has stuck with me through the years. So, it was only natural that I craved a garlicky broth but something mellow and sweet, not something so intense you’d wilt flowers when you’d talk.
Write a review
Amount Per Serving
Calories from Fat 577
% Daily Value *
Total Fat 66g
Saturated Fat 13g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 41g
Total Carbohydrates 44g
Dietary Fiber 11g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 pint whole cherry or grape tomatoes, halved (about 20 to 30 tomatoes)
- 1/3 cup extra-virgin olive oil divided plus more for garnish
- 1 medium garlic head cloves separated
- Kosher Salt and Freshly Ground Black Pepper
- 1 1/2 liters low-sodium vegetable broth, chicken broth, or water (about 6 cups)
- 4 large eggs
- 1/2 medium jalapeno chile charred, seeded, and minced (optional)
- 1 medium firm-ripe avocado seeded and thinly sliced
- fresh Italian parsley or cilantro leaves, finely chopped, for garnish (optional)
- Crumbled feta or Cotija cheese for garnish (optional)
- 1 medium lime quartered, for serving (optional)
- Toasted bread for serving (optional)
- For the slow-roasted tomatoes:Heat an oven to 225°F and arrange a rack in the middle. Slice tomatoes in half then drizzle with a 1 tablespoon of of the olive oil, salt, and pepper. Add two garlic cloves, toss to coat then transfer to a baking sheet lined with parchment paper and slow roast until the tomatoes are shrunken and drier but still left with a little moisture (so a little less dry than sundried tomatoes), this can take anywhere from 2 to 4 hours depending on the size of the tomatoes. TIP Make the tomatoes ahead of time and store them covered in olive oil in an airtight container. Use them in this recipe or in your next salad, on your next bagel with lox, or just snack on them while you stand in your slippers in the kitchen.
- For the garlic soup:Slice the remaining garlic cloves as thin as possible (this will help them sort of melt into the olive oil instead of being big chunks of garlic). Heat the remaining olive oil in a medium saucepan over medium heat. Stir in the garlic and cook until golden brown, about 5 minutes.
- Add the broth, raise the heat, and bring to a boil. Lower heat so broth is simmering, cover, and cook until broth is infused with garlic flavor, at least 15 minutes. Season generously with salt and freshly ground black pepper.TIP Broth can be made up to 4 days ahead of time and stored covered in a refrigerated container.
- When broth is well flavored, crack eggs into small cups. Carefully slip eggs into broth and poach until cooked through, about 3 to 5 minutes (you should be able to cook 2 to 4 eggs at a time depending on the size of the saucepan). To serve, divide tomatoes, charred chiles (if using), avocado, herbs, and cheese among bowls. Top with broth then add 1 to 2 poached eggs to each bowl, add a lime wedge and bread then serve.
Adapted from Aida Mollenkamp
Adapted from Aida Mollenkamp
Outlaw Fitness http://www.outlawfitnesshq.com/