Garlic Soup
VegeSal, found in natural food stores, is salt seasoned with dehydrated vegetables. If not available, use another kind of naturally seasoned salt.
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VegeSal, found in natural food stores, is salt seasoned with dehydrated vegetables. If not available, use another kind of naturally seasoned salt.
Ingredients
- 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
Preparation
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.
Nutrition Information
- 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
- Sugar Content 0 g