Toasted Golden Garlic Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 slice: White bread,
4 tbsp: Butter,
4 medium: Garlic cloves,
1/2 cup: Olive oil,
1 cup: All-purpose flour,
2 1/2 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 1/2-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.
Source from luhu.jp
PREPARATION AND COOKING: For The Croutons, remove and discard the
bread crusts and cut bread into 1/2-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.
Source from luhu.jp