Best 5 Egg Garlic And Tortilla Soup Recipes

EGG, GARLIC AND TORTILLA SOUP

Steps:

• Heat oil, cayenne pepper, chile powder, and paprika over medium heat in a medium saucepot for about 5 minutes.
• Add the chopped garlic and cook for two minutes.
• Add the tortilla pieces and stir until they have absorbed most of the oil, about 30 seconds.
• Add the chicken stock, parsley, lime zest, salt and pepper and simmer at a low boil for 6 minutes.
• Add the eggs to the soup, cover and poach for 3 1/2 minutes (or to your liking).
• To serve, place each egg in a bowl, cover with 1/2 of the soup and top with the lime juice and cheese.
• Note: Depending on what I have on hand, I change the recipe by:.
• Making it with beef stock.
• Substituting 1/2 cup of stock with tomato juice.
• Adding in about a cup of left over carrots, corn and/or chopped tomatoes while heating the spices.
• Enjoy!

EGG TORTILLA SOUP (SOPA DE TORTILLA DE HUEVOS)

Steps:

• If desired, place 1/2 inch vegetable oil in a small saucepan over medium-low heat. When oil is hot, add pasta and fry until lightly browned. Remove immediately and drain on paper towels. Set aside pan with oil in it.
• Place a medium (5- to 6-quart) soup pot over medium-low heat, and add 1 tablespoon vegetable oil. Add scallions and sauté until softened, about 30 seconds. Add salt, adobo powder, potatoes, queso blanco and fried pasta, if using. Add just enough water to cover. Cover and simmer until potatoes and pasta are tender, about 15 minutes.
• While soup is cooking, place a small skillet over medium heat, and add 1 tablespoon oil. Add Anaheim pepper and sauté until softened, 2 to 3 minutes. Add eggs and cook until firm, another 1 to 2 minutes. Remove omelet from pan and cut into 1-inch-wide slices.
• When potatoes are tender, add milk, omelet slices and, if desired, rice, to pot. Simmer gently until reheated, and serve hot.

GARLIC SOUP WITH POACHED EGGS

Steps:

• Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
• Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
• Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
• Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

BREAD, EGG AND GARLIC SOUP

Steps:

• Toast and cube the bread.
• Chop the parsley.
• Heat the olive oil in a heavy bottomed sauce pot over medium heat.
• Add the garlic and pepper flakes and cook for 2 minutes.
• Add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).
• Add the stock and parsley.
• Bring to a low simmer and cook for 6 minutes.
• Crack the eggs into seperate small ramekins. Sprinkle a little salt and pepper on top of each egg and gently add them to the soup.
• Cover the pot and poach the eggs for 3 minutes (or to your liking).
• To serve, place one poached egg in a bowl and cover with 1/2 of the bread and broth - keep in mind the egg will continue to cook once in the bowl.
• Sprinkle each bowl with a little grated parmesan cheese and ground pepper.
• Enjoy!

GARLIC SOUP, SPANISH-STYLE, WITH EGG

Steps:

• Heat oil in a large saucepan. Add garlic and saute over medium heat until the garlic is barely golden. Remove the garlic from the pan, draining as much oil as possible back into the pan.
• Saute the bread slices in the oil remaining in the pan until the bread is golden brown. Remove the croutons from the pan.
• Add the sweet and hot peppers and saute over low heat until the sweet peppers are tender. Stir in the stock and return the garlic to the saucepan. Bring to a simmer and simmer for 30 minutes. Taste and season with salt if necessary.
• Just before serving, warm each of four soup plates, then place a crouton in each plate. Carefully break an egg on top of each crouton then ladle the simmering soup over the egg and crouton. Sprinkle with parsley and serve at once.