Garlic Soup with Toasted Bread
Source of Recipe
Miami Herald Jan 24, 2002 Source: 1001 Low-Fat Soups and Stews.
List of Ingredients
1 tablespoon vegetable oil
8 to 10 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
2 (14 1/2 ounce) cans chicken broth
Salt, to taste
4 slices firm bread (French or sourdough)
Vegetable cooking spray
1/4 cup Parmesan cheese
Finely chopped cilantro, as garnish
Recipe
Heat oil in medium saucepan until hot; add garlic and cook over low heat until garlic is very soft and very lightly browned, 5 to 8 minutes.
Stir in cumin, oregano and cayenne pepper; cook 1 to 2 minutes. Add broth to saucepan; heat to boiling. Reduce heat and simmer, covered, 5 minutes. Season to taste with salt.
Spray both sides of bread generously with cooking spray; cook in large skillet, over medium heat, until golden on both sides. Place slices of bread in bottoms of 4 shallow bowls; ladle soup over. Sprinkle each bowl with 1 tablespoon Parmesan cheese and garnish with cilantro. Makes 4 servings.
Per serving: 166.3 calories (37 percent from fat), 6.9 g fat (1.9 g saturated), 3.9 mg cholesterol, 8.9 g protein, 16.4 g carbohydrates, 1 g fiber, 900.6 mg sodium.
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