Let’s talk about the weather for a little bit. Not too long, though, it hasn’t been great enough to deserve a lot of praise. I’m talking about all the rain we’ve gotten in my area. It seems like every other day it’s raining, pouring and thunder-storming. Doesn’t exactly make for the greatest grilling out weather, does it? Hopefully we’ll get a lot more nice and sunny days that are perfect for firing up the grill, but until then, with all this rainy weather, I’ve been craving soup! Yeah, I know, not what everyone thinks about eating in the summertime, but I find it comforting on dreary days like these.
2 teaspoons olive oil
5 tablespoons minced garlic
1 medium-large onion, sliced thinly
1 teaspoon sweet smoked paprika
3 cups vegetable broth
1 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1-ounce) slices rustic bread, cut into 1-inch cubes
8 large eggs
2 tablespoons chopped fresh flat-leaf parsley
Heat oil in a large saucepan over medium heat. Add garlic and onion to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once. Reduce temperature to 350°.
Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350° for 20 minutes or until egg whites are set but yolks are still runny. Garnish with parsley.
Calories from fat: 41%
Saturated fat: 1.3g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.9g