Yield: 4 servings
|20||Cloves garlic -- peeled and|
|2||Tomatoes -- peeled/seeded/di|
|½ cup||Carrots -- chopped|
|¼ cup||Celery -- chopped|
|¼ cup||Onion -- chopped|
|4 cups||Chicken broth|
|1||Egg -- separated|
|½ tablespoon||Cider vinegar|
|Salt -- to taste|
In a large saucepan, cook the garlic in the butter over medium heat until very soft, about 10 minutes. Stir in tomatos and cook briefly.
Add carrots, celery, and onion; cook until onion is soft. Stir in broth and simmer, uncovered, until vegetables are tender. Remove from heat.
In a separate bowl, combine egg yolk and vinegar; beat slightly.
Carefully stir in 2-3 ladlesful of soup. Stir mixture back into soup a little at a time. Without beating beforehand, whisk egg white into soup. Season to taste with salt and pepper. Heat through but do not boil.
Recipe By : Rose Cooper, winning recipe Dallas' Great Garlic! contest
From: Alison Meyer Date: 07-26-95 (09:07) (159) Fido: Cooking