Garlic Soup
Recipe: #3812
January 02, 2012
Categories: Garlic, 5-Minute Prep, Diabetic, Gluten-Free, Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, Water, more
"This one is, I believe, another Ralf_Kramden special. If you love garlic, you'll love this. I have occasionally added some cooked shredded chicken breast and/or pasta for more substance. This is a nice substitute for chicken soup when you're sick."
Ingredients
Nutritional
- Serving Size: 1 (80.8 g)
- Calories 50.5
- Total Fat - 1.4 g
- Saturated Fat - 0.4 g
- Cholesterol - 34.7 mg
- Sodium - 68.7 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 0.5 g
- Sugars - 0.1 g
- Protein - 2.4 g
- Calcium - 21.3 mg
- Iron - 0.6 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly.
Step 2
Add the broth, water, croutons, and pepper; mix well. Bring the mixture to a boil, then reduce the heat to low.
Step 3
Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg.
Step 4
Using a fork, slowly stir the egg mixture into the soup, forming egg strands; cook for 4 to 5 minutes, until heated through.
Step 5
Ladle the soup into individual bowls, top with the scallion rings and serve immediately.
Tips
No special items needed.