Clear Garlic & Coriander Soup

Clear Garlic & Coriander Soup

Ingredients:
2 tbsp Fresh Coriander, stalks kept separate
1 Litre Vegetable or Chicken Stock
4-5 Garlic Cloves, peeled
4 Eggs
4 slices day old bread, most of the crust removed and torn into bite size pieces
Salt and ground black pepper
90ml/6 tbsp extra virgin olive oil plus extra to serve

Method:
Place the coriander stalks in a pan, add the stock and bring to the boil. Lower heat and bring to a gentle simmer, for 10 minutes. Process in a blender or food processor and sieve back in to the pan.

Crush the garlic with 1 tsp salt then stir in 1/2 cup of the hot stock, return the mixture to the pan of stock.

Poach the eggs in a frying pam of simmering water for about 4-5 minutes, until just set. Use a draining spoon to remove from the pan and move to a warm plate. Trim any of the untidy white bits.

Bring the soup back to the boil and add the seasoning. Stir in the chopped coriander leaves and remove from the heat. Place the bread into 4 soup bowls. Drizzle the olive oil into the soup and ladel over the bread, gently adding the egg at the end.