Creole garlic soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Garlic Cloves, Peeled |
| ¼ | cup | Butter Or Margarine, Soft |
| 2 | cups | Beef Broth |
| 2 | tablespoons | Parmesan Cheese, Grated |
| 2 | cups | Water |
| 1 | cup | Dry Sherry |
| 4 | French Bread Slices | |
Directions
Add garlic cloves to beef broth in suacepan; cover and simmer 15 minutes, or until garlic is soft. Remove garlic and reserve; add water and sherry to broth and heat to serving temperature. Toast bread on one side under broiler; remove and spread untoasted side with butter. Mash reserved garlic and spread over bread; sprinkle with cheese. Broil toast until brown and bubbly, about 30 seconds.
Place a piece of toast in each of the four soup bowls; ladle hot soup over and serve. NOTE: This soup shows the Spanish influence on Creole cooking.
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