Garlic-tomato Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
20 Cloves: garlic, peeled and
Sliced,
4 tbsp: Butter,
2: Tomatoes, peeled/seeded/di
Ed,
1/2 cup: Carrots, chopped
1/4 cup: Celery, chopped
1/4 cup: Onion, chopped
4 cup: Chicken broth,
1: Egg, separated
1/2 tbsp: Cider vinegar,
Salt, to taste
Directions:
In a large saucepan, cook the garlic in the butter over medium heat
until very soft, about 10 minutes. Stir in tomatos and cook briefly.
Add carrots, celery, and onion; cook until onion is soft. Stir in
broth and simmer, uncovered, until vegetables are tender. Remove
from heat.
In a separate bowl, combine egg yolk and vinegar; beat slightly.
Carefully stir in 2-3 ladlesful of soup. Stir mixture back into soup
a little at a time. Without beating beforehand, whisk egg white into
soup. Season to taste with salt and pepper. Heat through but do not
boil.
Recipe By : Rose Cooper, winning recipe Dallas Great Garlic!
contest
From: Alison Meyer Date: 07-26-95 (09:07) (159)
Fido: Cooking
Source from luhu.jp
until very soft, about 10 minutes. Stir in tomatos and cook briefly.
Add carrots, celery, and onion; cook until onion is soft. Stir in
broth and simmer, uncovered, until vegetables are tender. Remove
from heat.
In a separate bowl, combine egg yolk and vinegar; beat slightly.
Carefully stir in 2-3 ladlesful of soup. Stir mixture back into soup
a little at a time. Without beating beforehand, whisk egg white into
soup. Season to taste with salt and pepper. Heat through but do not
boil.
Recipe By : Rose Cooper, winning recipe Dallas Great Garlic!
contest
From: Alison Meyer Date: 07-26-95 (09:07) (159)
Fido: Cooking
Source from luhu.jp