CORIANDER AND GARLIC BREAD SOUP

Preparation Method :

• Lightly pound half of the garlic and add to the chicken stock with coriander leaves, half the measure of oil. Adjust seasoning with salt and papper.
• Cook uncovered for about 10-15 minutes and strain; put the stock back into the pot.
• Add the remaining chopped coriander leaves with cloves, chopped garlic and the lemon rind in a blender; blend drizzling olive oil constantly and set it aside.
• Then poach the eggs in the soup broth.
• Put 2 teaspoon coriander puree at the bottom of each serving bowl and place a slice of toasted bread on top of the puree.
• Then top the bread with an egg and ladle the hot broth over the egg.
• Garnish with coriander leaves and a few drops of olive oil. Serve hot.