Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 20 | Cloves garlic -- peeled and |
| Sliced | |
| 4 tablespoons | Butter |
| 2 | Tomatoes -- peeled/seeded/di |
| Ed | |
| 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