• Prep Time
    0 Mins
  • Cook Time
    0 Mins
  • Total Time
    0 Mins
  • The base number of servings for this recipe is 4

    Garlic and Cilantro Soup with Poached Eggs and Croutons

    This Garlic and Cilantro Soup with Poached Eggs and Croutons is a diabetes-friendly version of a classic Portuguese-influenced Brazilian soup created by Brazilian chef Leticia Moreinos Schwartz as part of the American Diabetes Challenge. It can always be relied on, since you can usually find most of its ingredients in your kitchen. The chicken stock makes for a rich, full, fragrant soup. If you’re not a fan of cilantro, which is one of the most commonly used herbs in Brazil, you can substitute with the same amount of parsley.

    whole wheat bread, cut into 1/2 inch cubes
    extra virgin olive oil
    freshly ground black pepper
    white wine vinegar
    garlic cloves, finely minced
    low-sodium chicken stock
    packed fresh cilantro leaves
    Pre-heat the oven to 350˚F. Place the bread cubes in a bowl and drizzle 1 tablespoon of olive oil on top. Season with pepper and toss. Toast in the oven until it just begins to get crunchy, about 15 minutes, mixing once during baking time. Remove from the oven and reserve.
    Prepare a bowl of iced water. Bring a pot of water to a simmer. Add the vinegar and mix well. Break each egg into a cup or ramekin, and gently pour the egg from the bowl into the simmering water, coming as close as you can to the water. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for just a few minutes. Transfer to a plate lined with paper towels. Cover loosely with foil.
    In a pot, warm the remaining 1 tablespoon of olive oil and add the garlic; cook over low heat until it just starts to get golden and develops a fragrance, about 3 minutes. Add the chicken stock and stir slowly with a wooden spoon. Season with pepper. Add the cilantro leaves just when ready to serve.
    Distribute the cubed bread and egg among each soup bowl, ladle the soup on top and serve.
    Reprinted With Permission From My Rio de Janeiro: A Cookbook

    The base number of servings for this recipe is 4

    Write a Review