02
December
2011
|
02:48 PM
America/New_York

Cheese and Egg Soup

  • Warm comfort food for a cold winter's day.
  • 4 slices thick French or Italian bread
  • 1/4 cup olive oil
  • 1 clove garlic, halved
  • 4 cups low sodium vegetable broth or chicken broth
  • 3 eggs
  • 3/4 cup grated Romano cheese
  • 1/4 cup parsley, minced
  • 6 oz. mozzarella cheese, in 1/2 inch dice
  • Black pepper

Preheat oven to 350 degrees F. Brush bread slices with olive oil and rub with garlic. Place on a baking sheet and bake about five minutes per side, until golden. In a large saucepan, bring broth to a boil. Whisk together eggs and Romano cheese, and then gradually add this mixture to the boiling broth. Stir for a couple of minutes, until egg strands are cooked. Add parsley and black pepper to taste.

To serve, place a garlic bread slice in each bowl. Sprinkle some diced mozzarella over bread and ladle hot soup over all.