Creamy Garlic Soup
|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|
|Butter/Margarine||1 Tablespoon, softened|
|Egg yolks||2 , well beaten|
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;