All thanks goes to Rachael Ray for this totally unique and delicious soup! Find her recipe here.
This is so easy and quick to make and if you have a kid in the house whose favorite food just happens to be eggs, you’ll be in top favor with the kiddo!
As Rach says, “Yum-O!”
- 4 – 5 cups cubed or torn stale white bread
- ¼ cup olive oil
- 1 onion, finely chopped
- 6 cloves garlic, chopped
- 1 small rib celery, finely chopped
- 1 bay leaf
- Salt and pepper
- 1 tablespoon chili powder
- 1½ teaspoons sweet paprika
- 6 cups chicken stock
- 1 small handful fresh cilantro, finely chopped
- 4 eggs
- Preheat the oven to 375 degrees . Spread the bread on a baking sheet and toast in the oven until golden and fragrant, about 15 minutes.
- Meanwhile, in a soup pot, heat the olive oil over medium heat. Add the onion, garlic, celery and bay leaf; season with salt and pepper. Cook, stirring, until the vegetables are softened, 7 to 8 minutes. Add the toasted bread; season with the chili powder, sweet paprika and a little salt. Stir in the chicken stock and cilantro; simmer until thickened, about 10 minutes.
- Fill a medium saucepan two-thirds of the way with water and bring to a gentle simmer. Crack the eggs into ramekins and slide the eggs into the water. Gently poach until just set, 2 to 3 minutes.
- Discard the bay leaf from the soup. Serve in shallow bowls with a poached egg on top.