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    GARLIC: Christopher's Garlic Soup


    Source of Recipe


    The Garlic Lovers' Cookbook

    * Exported from MasterCook *

    Christopher's Garlic Soup

    Recipe By : The Garlic Lovers' Cookbook, Gilroy Garlic Festival Committee
    Serving Size : 6 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 beef-flavored bouillon cubes
    8 cups boiling water
    14 large fresh garlic cloves
    2 tablespoons butter
    2 tablespoons parsley -- minced
    1 tablespoon flour
    1/4 teaspoon freshly ground pepper
    6 raw egg yolks -- beaten
    6 slices Monterey Jack cheese -- thinly sliced
    6 small slices French bread -- toasted

    In large bowl or saucepan, combine bouillon cubes and water, stirring until cubes are dissolved. Peel garlic and mince (can be done quickly in blender or food processor). In heavy saucepan, over low heat, brown garlic lightly in butter with minced parsley, stirring constantly so as not to burn. Add flour and stir until slightly browned. Add broth and pepper. Simmer at least 30 minutes; longer is better. Just before serving, slowly add egg yolks, stirring constantly.

    Place cheese on toasted bread and place 1 slice in each serving bowl. Ladle soup into bowl and place the bowls under broiler just long enough to melt cheese. Serve at once. Also delicious when reheated.


    Source:
    "Posted by ALOHA.BEV, GEnie Food & Wine Board, 11/8/95"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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