Garlic Broth With Lobster or Chicken
- Total Time
- 2 hours 25 minutes
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Ingredients
- 2quarts water
- 1head garlic, cloves smashed well
- 3cups country bread, cut into 1-inch cubes
- 2teaspoons olive oil
- 4small lobsters, steamed, or 1 3-pound chicken, roasted
- 1½teaspoons kosher salt
- 2teaspoons fresh lemon juice
- 2tablespoons coarsely chopped Italian parsley
- ¾cup seeded and diced tomato
Nutritional analysis per serving (4 servings)
9 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 71 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the water and garlic in a large saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until reduced to 1 quart, about 2 hours. Strain.
- Step 2
Meanwhile, preheat the oven to 350 degrees. Toss the bread cubes with the olive oil and bake until crisp, about 12 minutes.
- Step 3
Remove the tail and claw meat from the lobsters or carve the chicken, separating the legs at the joint and quartering the breast.
- Step 4
Stir the salt, lemon juice and parsley into the broth. Divide the lobster meat or chicken pieces among 4 large, shallow soup bowls. Ladle the broth over them and sprinkle with the diced tomato. Top with croutons and serve immediately.
Private Notes