VegeSal, found in natural food stores, is salt seasoned with dehydrated vegetables. If not available, use another kind of naturally seasoned salt.
- 15 cloves garlic, peeled
- 1/4 tsp. dried oregano
- 2 large baking potatoes (about 1 1/4 lbs.), peeled and diced
- 1 Tbs. olive oil
- 1 medium onion, finely chopped
- 1/4 cup finely chopped green bell pepper
- 2 tsp. VegeSal (see headnote)
- 3 large egg yolks
- 1 cup chopped cilantro
- 2 cups cooked egg noodles
In large saucepan, combine garlic, oregano and 2 1⁄2 cups water. Bring to a boil and simmer, uncovered, until garlic is tender, about 40 minutes. Remove pot from heat. Using immersion blender or fork, mash garlic until it dissolves into liquid.
Add potatoes and 4 cups water to garlic broth. Bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender, 8 to 10 minutes.
Meanwhile, in medium skillet, heat oil over medium-high heat. Add onion and bell pepper and cook, stirring often, until onion has softened, 4 to 5 minutes. Add to simmering soup. Stir in VegeSal.
In small bowl, whisk egg yolks. While whisking, slowly ladle 1⁄4 cup hot soup over yolks. Pour mixture back into soup while whisking vigorously. Remove pot from heat. Stir in cilantro and cooked noodles, season with hot pepper sauce and serve.
- Calories: 196
- Carbohydrate Content: 32 g
- Cholesterol Content: 115 mg
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 13 mg