Nutrition Information (per serving)
6 (¾ cup ea.)
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
- 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.
- 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.