Country French Garlic Soup Directions
- Heat olive oil in a large saucepan over medium-low heat. Add the minced onion and garlic, sautéing for 5-7 minutes until softened and fragrant. Avoid browning the garlic.
- Stir in the chicken broth, water, thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes with the lid on.
- In a medium bowl, whisk together the egg yolks and Parmesan cheese (if using).
- Remove the soup from the heat and slowly ladle 1/2 cup of hot soup into the egg mixture, whisking continuously to temper the eggs. Repeat with another ladle of hot soup.
- Gradually add the tempered egg mixture back into the soup, stirring constantly. Return the soup to low heat, allowing it to thicken slightly for 2-3 minutes without boiling.
- Discard the bay leaf and thyme sprigs. Serve the soup in bowls with a toasted bread slice in each. Garnish with fresh thyme leaves if desired.
Points Calculation:
- Olive oil: 8 points (4 points per tablespoon)
- Garlic: 0 points
- Onion: 0 points
- Sodium-free chicken broth: 0 points
- Thyme: 0 points
- Black pepper: 0 points
- Egg yolks: 0 points
- Grated Parmesan cheese: 5 points (optional)
- Toasted bread: Varies by type; use a low-point bread option for a lighter dish.
Total Points: 13 (or 18 with Parmesan, excluding bread)
Servings: 4
Per Serving: Approximately 3.25 points (4.5 with Parmesan, bread not included)
Nutrition Information (estimated, per serving without bread):
- Calories: ~200
- Fat: ~12g
- Protein: ~10g
- Carbohydrates: ~10g
- Sugar: ~2g
- Sodium: ~150mg
I'm waiting for your comments! Enjoy!
