Spanish Garlic Soup
|Garlic||10 Clove (50 gm), peeled and sliced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Beef broth||5 Cup (80 tbs) (Fresh/Canned)|
|Dry sherry||1 Cup (16 tbs)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
Saute garlic in oil until golden.
Heat broth with sherry; when broth reaches the boiling point, add garlic with oil.
Season with salt and pepper to taste, and simmer for about 30 minutes.
Strain out the garlic and reheat.
To serve, sprinkle the toast slices generously with cheese, and place them in a hot oven (425°) for about 3 minutes.
Place toast in soup dishes, and pour in soup.