CILANTRO AND GARLIC SOUP

Cilantro and Garlic Soup image

Yield makes 4 servings

Number Of Ingredients 6

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3 garlic cloves, peeled and crushed
2 cups chopped fresh cilantro leaves, plus more for garnish
Salt and black pepper to taste
1/4 cup extra virgin olive oil
4 thick slices French or Italian bread, toasted
4 eggs, preferably poached in beef or chicken stock (page 160), cooking liquid reserved

Steps:

Place the garlic, 2 cups cilantro, and 1 teaspoon salt in a food processor and process until well incorporated. With the machine running, slowly pour in the oil and process until a paste is formed; stop the machine to scrape down the sides of the bowl if necessary.
Place the toast in 4 soup bowls and top with the poached eggs. Bring 5 cups of the egg poaching liquid to a gentle simmer, whisk in the cilantro paste, and season with salt and pepper.
Ladle the soup into bowls, garnish with cilantro, and serve.