Simply put…I LOVE garlic. And onions. I eat a ton of both.
There may be an explanation for the onion love…when my Mom was pregnant with me, she ate onions like apples. As in – peel it, hold it, and bite right into it. Mmmmm mmmmm. The garlic…well, I guess it’s the Italian in me.
I came across this recipe last night and thought it would be perfect for tonight, since I had half a loaf of stale Italian bread. It was delicious! If you’re a garlic lover, make it SOON.
Frank also wanted a panini…I christened my new toy the other day and made him one for lunch, which he loved, so I broke it out again. Both insides of the bread are covered with pesto (I lightly coat the outside with EVOO before adding them to the grill), then I added some prosciutto, sopressata, fresh mozzarella, and roasted red pepper. Heaven.
Garlic Bread Soup
from Martha Stewart
1/4 cup extra-virgin olive oil, preferably Spanish
8 large garlic cloves, mashed to a paste with 1 teaspoon coarse salt (I used a dozen)
2 cups bite-size pieces stale crusty bread (4 ounces)
5 cups homemade or low-sodium store-bought chicken stock (I used homemade)
1 bay leaf
Coarse salt and freshly ground pepper
3 large eggs, beaten
Flat-leaf parsley leaves, for garnish
Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.