Garlic Soup With Quinoa and Snap Peas

Name: Garlic Soup With Quinoa and Snap Peas
Total time: 30 min
Ingredients: 1 1/2 quarts chicken stock, vegetable stock or water; 6 garlic cloves, minced or sliced; 4 small or 2 large sage leaves; Salt to taste; 1 tablespoon extra virgin olive oil (optional); 2 eggs; 6 ounces sugar snap peas, trimmed; 1 1/3 cups cooked quinoa, warmed

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Total: 30 minutes

Servings: 4

Cost: $12.03 /serving

Author : Martha Rose Shulman

healthy

Ingredients

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1 1/2 quarts chicken stock, vegetable stock or water6 garlic cloves, minced or sliced4 small or 2 large sage leavesSalt to taste1 tablespoon extra virgin olive oil (optional)2 eggs6 ounces sugar snap peas, trimmed1 1/3 cups cooked quinoa, warmed

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Instructions

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Step 1

Combine the stock or water, garlic, sage leaves and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 15 to 20 minutes until the flavor of the garlic is no longer sharp. Taste and adjust seasoning.

Step 2

Add the snap peas to the simmering soup, and simmer two to three minutes until crisp but tender.

Step 3

Beat the eggs in a bowl with the olive oil. Whisk in about 1/2 cup of hot soup. Take the soup off the heat, then whisk the tempered eggs into the soup. Taste and adjust seasoning.

Step 4

Place 1/3 cup of quinoa in each soup bowl. Ladle in the soup and serve.