Cuban Garlic Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
5 g
sodium 
325 mg
carbohydrates 
11 g
fat 
1 g
fiber  
1 g
cholesterol 
33 mg
Servings 
6 (¾ cup ea.)
Ingredients 

4 cups chicken stock
½ cup chopped roasted garlic
2 slices sourdough bread
1 lg egg, beaten
1 tsp sea salt
¼ tsp freshly ground black pepper
1 tsp Worcestershire Sauce

Instructions 
  1. In a large saucepan, combine chicken stock, garlic and sourdough and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and cool slightly.
  2. Transfer to blender container and puree until smooth. Place back in saucepan. Add beaten egg gradually to the soup and stir in salt, pepper and Worcestershire sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.