How to make Mother-in-LawSoup
Prep
time: 10 minutes | Cook time: 25 minutes | Serves 4
Olive oil cooking spray
4 large garlic cloves, minced
1 ounce (28 g) prosciutto, diced
1 teaspoon sweet paprika
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
⅛ teaspoon saffron threads
2 (14½-ounce / 411-g) cans fat-free, low-sodium chicken broth
4 large eggs
Salt to taste
4 large garlic cloves, minced
1 ounce (28 g) prosciutto, diced
1 teaspoon sweet paprika
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
⅛ teaspoon saffron threads
2 (14½-ounce / 411-g) cans fat-free, low-sodium chicken broth
4 large eggs
Salt to taste
1. In a large nonstick saucepan, heat cooking
spray over mediumhigh heat until hot but not smoking. Sauté garlic for
1 minute. Add
prosciutto and paprika, and sauté for 30 more seconds.
prosciutto and paprika, and sauté for 30 more seconds.
2. Stir in cumin, pepper, and saffron, add broth, and bring
to a boil.
3. Cover
pan, lower heat, and simmer for 20 minutes.
pan, lower heat, and simmer for 20 minutes.
4.
One at a time, carefully break eggs into soup and simmer for 3
minutes until whites are set. Add salt to taste. Serve soup with one
poached egg per serving.
Per
Serving
calories: 119 ; fat: 6g ; protein: 12g ; carbs: 4g ; fiber: 0g ; sugar: 1g; sodium: 225mg
calories: 119 ; fat: 6g ; protein: 12g ; carbs: 4g ; fiber: 0g ; sugar: 1g; sodium: 225mg
