Garlic Soup with Egg and Polenta Croutons
1 large bulb garlic
4 thick slices day old rustic white bread, torn into pieces
5 cups chicken broth
salt and pepper
1 tube plain prepared polenta
2 tablespoons clarified butter or ghee
chopped fresh parsley
- Heat oven to 400°F. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.
- Place garlic head on a large piece of foil, cut side up. Drizzle olive oil over the exposed head. Loosely fold up and seal the bulb. Bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool.
- Cut some of the polenta into half inch slices and cut slices into half inch cubes. Melt butter in a skillet over medium heat and fry the polenta cubes until golden. Remove from pan and set aside.
- Add the broth, bread, and saffron to a pot. Squeeze soft garlic out of the cloves into the pot. Blend with an immersion blender until smooth. Heat over low heat until simmering. Season to taste with salt and pepper.
- Bring another skillet of water to a boil. Gently crack eggs into water and poach for 2-3 minutes until whites are set.
- Ladle soup into 4 bowls. Place an egg in each bowl and sprinkle with polenta croutons and parsley.