Toasted golden garlic soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | slices | White bread |
| 4 | tablespoons | Butter |
| 4 | mediums | Garlic cloves |
| ½ | cup | Olive oil |
| 1 | cup | All-purpose flour |
| 2½ | quart | Basic Broth (or canned chicken broth) |
| 4 | Eggs | |
| Salt | ||
| Freshly-ground black pepper | ||
Directions
CROUTONS:
PREPARATION AND COOKING: For The Croutons, remove and discard the bread crusts and cut bread into ½-inch cubes. Heat butter in medium skillet. Add bread cubes and saute over medium heat until crisp and golden, about 2 minutes. Transfer to a plate lined with paper towels; set aside.
For The Soup, peel and mince the garlic. Heat oil in a 4-quart saucepan. Add garlic and flour and cook over low heat, stirring constantly, until mixture turns nut-brown, 8 to 10 minutes.
Gradually whisk in the both and bring to a boil. Simmer soup for 20 minutes. Strain soup through a fine sieve, return it to the saucepan, and bring to a simmer. Beat the eggs and slowly whisk them into the soup. When soup returns to a simmer, remove it from the heat.
Season with salt, if necesary.
SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and croutons.
Makes 6 to 8 servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.