Ingredients
1 large head elephant garlic
5 cups chicken broth
2 tablespoons butter, softened, or to taste
4 slices bread
2 tablespoons grated Parmesan cheese, or to taste
1 pinch smoked paprika, or to taste
Himalayan sea salt to taste
1 pinch lemon-pepper seasoning, or to taste
Step 1
Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
Step 2
Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don’t burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
Step 3
Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.
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