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Garlic-Herb Soup
Serves 4-6
4 1/3 cups water
6 garlic cloves, crushed (or 6 frozen cubes)
1/2 tsp. salt
1 Tbs. chopped basil (or 2 frozen cubes)
2 Tbs. chopped parsley (or 5 frozen cubes)
1 egg yolk
6 slices of French bread, lightly toasted and brushed with olive oil
Bring the water to a boil. Add the garlic and salt and boil for another 5 minutes. Add the herbs.
Remove the pan from the heat and allow the herbs to steep for about 10 minutes.
Blend the yolk with some of the cooled broth, then stir it back into the soup to thicken it.
Place the bread into the soup bowls, pour the soup over the bread and serve immediately.
(Louise Fiszer)
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4 1/3 cups water
6 garlic cloves, crushed (or 6 frozen cubes)
1/2 tsp. salt
1 Tbs. chopped basil (or 2 frozen cubes)
2 Tbs. chopped parsley (or 5 frozen cubes)
1 egg yolk
6 slices of French bread, lightly toasted and brushed with olive oil
Bring the water to a boil. Add the garlic and salt and boil for another 5 minutes. Add the herbs.
Remove the pan from the heat and allow the herbs to steep for about 10 minutes.
Blend the yolk with some of the cooled broth, then stir it back into the soup to thicken it.
Place the bread into the soup bowls, pour the soup over the bread and serve immediately.
(Louise Fiszer)
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