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Ingredients
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1 large head elephant garlic
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5 cups chicken broth
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2 tablespoons butter, softened, or to taste
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4 slices bread
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2 tablespoons grated Parmesan cheese, or to taste
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1 pinch smoked paprika, or to taste
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Himalayan sea salt to taste
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1 pinch lemon-pepper seasoning, or to taste
Directions
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Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
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Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
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Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.
Nutrition Facts (per serving)
169 | Calories |
8g | Fat |
18g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 169 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 22% |
Cholesterol 25mg | 8% |
Sodium 1762mg | 77% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 5g | 9% |
Vitamin C 4mg | 5% |
Calcium 68mg | 5% |
Iron 1mg | 6% |
Potassium 36mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.