By Chef Leticia Moreinos Schwartz
Photo credit Kate Sears, Published by Kyle Books
2 cups bread, cut into 1/2-inch cubes
2 tablespoons + 1/4 cup extra virgin olive oil
Kosher salt and freshly ground pepper
1 teaspoon white wine vinegar
3 garlic cloves, finely minced
5 cups chicken stock
5 packed cups of fresh cilantro leaves
Pre-heat the oven to 350˚F. Place the bread cubes in a bowl and drizzle 2 tablespoons of olive oil on top. Season with salt and pepper and toss. Toast in the oven until it just begins to get crunchy, about 15 minutes, mixing once during baking time. Remove from the oven and reserve.
Prepare a bowl of iced water. Bring a pot of water to a simmer. Add the vinegar and mix well. Break each egg into a cup or ramekin, and gently pour the egg from the bowl into the simmering water, coming as close as you can to the water. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes.
Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for just a few minutes. Transfer to a plate lined with paper towels. Cover loosely with foil.
In a pot, warm the remaining 1/4-cup olive oil and add the garlic; cook over low heat until it just starts to get golden and develops a fragrance, about 3 minutes. Add the chicken stock and stir slowly with a wooden spoon.
Season with salt and pepper. Add the cilantro leaves just when ready to serve.
Distribute the cubed bread and egg among each soup bowl, ladle the soup on top and serve.
Serves about 4
Recipe: Kosher, meat, poultry, soup