Garlic Soup with Egg in a Bread Bowl

First of all, before you even go there, let me just state that garlic soup is delicious. I used to make this recipe in a crock, but they are very difficult to clean afterward. The bread bowl substitution - makes this much more manageable - and delicious. This is a very nice, mild soup to serve as a starter before any meal - and goes with pork, beef, chicken or even seafood. Try it, I PROMISE that you will like it.

Recipe makes enough soup for 10 bread bowls.

Ingredients:

• Large crusty rolls (10)
• 1 head of garlic
• 2 large cans of Collegiate Chicken broth
• 1 1/2 sticks of butter
• 3 tblspns. flour
• Salt & pepper to taste
• Eggs (10)
  

Soup:
In a large soup pan melt 1/2 stick of butter - add 1 head of garlic, chopped. Cook over a low heat until the garlic is translucent, add chicken broth. Bring to a boil and then lower to a simmer for approximately 1 hour. I generally take about 2-3 cups of the soup out (garlic will float to top), puree it and return to pot.

After an hour strain soup through a colander - into another large pot and return to stove. Melt the remaining stick of butter in a small pan - and slowly add the flour to it until you get a smooth, golden rue. Add slowly to the soup mixture - and continue to simmer while you prepare the bread bowls.

Bread Bowls:
Cut the 'lid' off of each roll, set aside. Hollow out the rolls to form a bowl.  Place in preheated oven at 350 degrees - and bake for about 5 minutes or so, then remove. Break an egg into each bowl, fill with garlic soup and place on a shallow baking pan and put back into the oven. Bake approx. 20 minutes or so until egg is soft boiled.

Remove the bowls and place them on a plate, top with 'lid' and serve. Again - you will not believe how delicious this soup is - and simple to make and clean up (just eat the bowls!), as well.

Enjoy!