Poached Egg Soup Recipe

• 1 garlic clove, peeled
• 1/2 c. butter
• 12 thin slices of Italian bread
• 1 1/2 quarts. beef broth
• 1/4 c. chianti wine
• 6 poached Large eggs
• 1/8 teaspoon salt
• 3 tbsp. Parmesan cheese, grated

1. Saute/fry the garlic in the butter till lightly browned, then throw away the garlic.
2. Fry the bread in the butter till lightly browned on each side.
3. Remove the bread and place slices in each bowl.
4. In a large pot, bring the beef broth to a boil and stir in the wine.
5. Cook at a fast heat for 5 min.
6. Stir again.
7. Put a poached egg in each bowl, on top of the bread.
8. Salt each egg lightly and sprinkle with Parmesan cheese.
9. Ladle the soup over the Large eggs to cover both the bread and the Large eggs.
10. Serves 6.

garlic, butter, thin, beef broth, chianti wine, eggs, salt, parmesan cheese

Taken from cookeatshare.com/recipes/poached-egg-soup-14154 (may not work)