Title: Cuban Garlic Soup
Categories: Soups, Cuban
Yield: 1 Servings

1 1/4 c Chicken broth
2 ts Olive oil
1 Garlic clove, peeled and
Crushed
1 sl Cuban or French bread
1 Egg
Salt and freshly ground
Pepper to taste
1 ts Parsley, minced
2 ts Queso blanco, hard, grated

Bring the chicken broth to a boil. In a small skillet, heat the oil. Add
the garlic and saute until golden and aromatic. Place the bread in a large
soup bowl, pour the oil and garlic over it, add the boiling chicken broth,
and immediately break the egg into the soup. It will cook in 2 to 3
minutes. Add salt and pepper, and sprinkle with parsley and cheese.

NOTE: There are dozens of quesos blanco, or white cheeses, which is
exactly how the name translates. Some are soft, some fresh, but many aged.
Queso blanco generally mild flavored, though some of the aged ones can be
quite tangy. They are found in markets in Florida and in most cities with
colonies of residents of Caribbean, Cuban, or Mexican ancestry. Try the
cheeses and choose the one that suits your taste.
Posted to MM-Recipes Digest V4 #256 by Jack Elvis
on Sep 25, 1997