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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
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I use many different herbs in cooking, but garlic is my favorite. Many family and friends enjoy this flavorful soup that resembles French onion soup.Marge Harris, Steubenville, Ohio Ingredients:
10 garlic cloves, minced |
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
4 cups water |
2 cans (14-1/2 ounces each) beef broth |
2 tablespoons minced fresh parsley |
1/4 teaspoon pepper |
5 egg yolks |
1 tablespoon grated parmesan cheese |
14 slices italian or french bread, toasted |
additional parmesan cheese |
7 slices monterey jack cheese, halved |
Directions:
1. In a soup kettle, saute garlic in butter until lightly browned. Stir in flour until blended. Gradually add the water, broth, parsley and pepper. Simmer for 1 hour.
2. In a bowl, beat egg yolks with Parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan. Cook and stir until thickened (do not boil).
3. Place toast in 8-oz. ovenproof bowls; sprinkle with Parmesan cheese. Ladle hot soup into bowls; top with Monterey Jack cheese. Broil 4 in. from the heat until cheese is melted. Serve immediately. Yield: 14 servings.
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