Toasted Golden Garlic Soup
Serves:
Ingredients:
3
sl
White bread
4
tb
Butter
4
md
Garlic cloves
1/2
c
Olive oil
1
c
All-purpose flour
2 1/2
qt
Basic Broth (or canned
-chicken broth)
4
Eggs
Salt
Freshly-ground black pepper
Method:
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.