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Creamy Garlic Soup

Mexican.Chef's picture
Ingredients
  Garlic 6 Clove (30 gm)
  Olive oil/Cooking oil 1 Tablespoon
  Condensed beef broth 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Water 2 Cup (32 tbs)
  Cilantro sprig/Parsley sprigs 2
  Bay leaf 1
  Bread slice 2
  Butter/Margarine 1 Tablespoon, softened
  Egg yolks 2 , well beaten
Directions

With flat side of knife, mash garlic cloves.
In large saucepan cook garlic in hot oil till tender.
Stir in beef broth, water, cilantro or parsley, and bay leaf.
Bring to boiling; reduce heat and simmer, covered, for 40 minutes.
Meanwhile spread bread with softened butter; cut in quarters.
Place bread quarters on baking sheet.
Bake in 325° oven for 20 minutes or till crisp and lightly browned.
Strain hot soup; discard garlic, cilantro, and bay leaf.
Gradually add 1 cup of the hot soup, stirring constantly.
Return to saucepan;

Recipe Summary

Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Ingredient: 
Garlic

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