Garlic-tomato soup

Yield: 4 servings

Measure Ingredient
20 Cloves garlic -- peeled and
4 tablespoons Butter
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

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