1. Enriched broth:. 2. Place broth, garlic, cilantro, olive oil, and peppercorns in a large heavy pot. 3. Bring to a boil, reducing heat to medium-low and simmer uncovered for 20 minutes. 4. Strain broth and return it to the pot, keeping warm. 5. Sopa:. 6. Place garlic, salt, lemon zest in a food processor and pulse on and off until finely chopped. 7. Add cilantro and process until just smooth. 8. With the machine running, drizzle in 3 tablespoons oil through the feed tube and process until just smooth. 9. Scrape the puree into a bowl ans set aside. 10. Bring the strained broth to a simmer and eggs one at a time in the broth for 2 minutes. 11. Remove with slotted spoon and set aside. 12. Poach egg:. 13. Crack one egg into a bowl. 14. Then give the broth a gentle stir and while the broth is whirling slide the egg into the center of the broth whirl. 15. Repeat for each egg. 16. Re-strain broth if desired and simmer until heated through. 17. To serve, place 2 tablespoons of the cilantro puree in the bottom of each of 6 shallow bowls. 18. Lay a slice of toasted corn bread on top of each puree. 19. Top each slice of bread with a poached egg and ladle the hot broth over the eggs. 20. Garnish with the 3 tablespoons of chopped cilantro and drizzle each serving with a little of the olive oil. 21. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
