Garlic and Cilantro Soup with Poached Egg and Croutons

This Garlic and Cilantro Soup with Poached Eggs and Croutons is a diabetes-friendly version of a classic Portuguese-influenced Brazilian soup created by Brazilian chef Leticia Moreinos Schwartz as part of the American Diabetes Challenge. I found this at The Latin Kitchen, which had recreated this diabetes friendly version. Makes an excellent and filling dinner or even lunch! Recipe taken from My Rio de Janeiro: A Cookbook. 

Serves 4

Ingredients

• 2 cups whole wheat bread, cut into 1/2 inch cubes
• 2 tbsp extra virgin olive oil
• Freshly ground black pepper
• 1 tsp white wine vinegar
• 4 eggs
• 3 garlic cloves, finely minced
• 5 cups low-sodium chicken stock
• 2 to 3 cups packed fresh cilantro leaves (can be substituted with Parsley)

 

Preparation

• Preheat oven to 350˚F. Place the bread cubes in a bowl and drizzle 1 tablespoon of olive oil on top. Season with pepper and toss. Toast in the oven until it just begins to get crunchy, about 15 minutes, mixing once during baking time. Remove from oven and reserve.
• Prepare a bowl of iced water. Bring a pot of water to a simmer. Add the vinegar and mix well. Break each egg into a cup, and gently pour the egg from the bowl into the simmering water, coming as close as you can to the water. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for just a few minutes. Transfer to a plate lined with paper towels. Cover loosely with foil.
• In a pot, warm the remaining 1 tablespoon of olive oil and add the garlic; cook over low heat until it just starts to get golden and develops a fragrance, about 3 minutes. Add the chicken stock and stir slowly with a wooden spoon. Season with pepper. Add the cilantro leaves just when ready to serve.
• Distribute the cubed bread and egg among each soup bowl, ladle the soup on top and serve.