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1
Enriched broth:.
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Place broth, garlic, cilantro, olive oil, and peppercorns in a large heavy pot.
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3
Bring to a boil, reducing heat to medium-low and simmer uncovered for 20 minutes.
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4
Strain broth and return it to the pot, keeping warm.
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5
Sopa:.
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Place garlic, salt, lemon zest in a food processor and pulse on and off until finely chopped.
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Add cilantro and process until just smooth.
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8
With the machine running, drizzle in 3 tablespoons oil through the feed tube and process until just smooth.
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9
Scrape the puree into a bowl ans set aside.
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10
Bring the strained broth to a simmer and eggs one at a time in the broth for 2 minutes.
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Remove with slotted spoon and set aside.
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12
Poach egg:.
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Crack one egg into a bowl.
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Then give the broth a gentle stir and while the broth is whirling slide the egg into the center of the broth whirl.
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Repeat for each egg.
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16
Re-strain broth if desired and simmer until heated through.
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17
To serve, place 2 tablespoons of the cilantro puree in the bottom of each of 6 shallow bowls.
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18
Lay a slice of toasted corn bread on top of each puree.
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Top each slice of bread with a poached egg and ladle the hot broth over the eggs.
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20
Garnish with the 3 tablespoons of chopped cilantro and drizzle each serving with a little of the olive oil.
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21
Serve immediately.
