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1993-01-18
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Newsgroups: rec.food.recipes
Distribution: world
From: golden@math.psu.edu (Oliver John Golden)
Date: Fri, 20 Sep 1991 15:26:18 -0400
Subject: MEAT: 3 Garlic Soups
Keywords: recipe meat/garlic-soups
Summary: orig. subject: OVO-LACTO: 3 garlic soups
Archive-Name: recipes/meat/garlic-soups
Followup-To: rec.food.cooking
Organization: Department of Mathematics, Pennsylvania State University
Approved: aem@mthvax.cs.miami.edu
The following are more or less drawn from THE BOOK OF GARLIC, by Lloyd
Harris, ISBN # 0-201-11687-1. I highly recommend this book to lovers
of the stinking rose.
Note: where large quantities of peeled garlic is called for, one may
consider blanching them first in boiling water, for about a
minute. If you do this, allow the cloves to cool. Some believe
that when garlic is sauteed it should never reach the
point where it is browned.
SOUP A L'AIL (serves 6)
Ingredients:
1/2 cup peeled garlic cloves
2 Tb butter
4 Tb olive oil
4 cups chicken bouillion
3 egg yolks
1 Tb fresh parsley (garnish)
1/2 tsp salt
cayenne to taste and/or tabasco
pinch of nutmeg
6 slices (thick) of French bread
Peel the cloves, and, in a 2 qt. sauce pan, saute the garlic for about
15 minutes over low heat in the butter and 1 Tb. of olive oil, turning
often so as to avoid browning. Pour in chicken stock and raise the
heat to bring it to a boil. Cover the pan loosely and lower the heat.
Simmer about 20 minutes.
In a small bowl beat the egg yolks until they thicken. Add the oil
while beating until you get a thick mayonaise.
Stir a couple teaspoons of soup into the mayonaise, and then add the
soup-mayo mixture to the soup, stirring all the while. Heat until not
quite boiling. Now pour the soup through a sieve into heated tureen.
Mash the garlic through the sieve, perhaps saving a few cloves to put
in whole. Add the salt, cayenne and nutmeg. Stir until completely
blended. Serve over the bread, garnished with parsley.
SOPA DE AJO Y HUEVOS (serves 6)
Ingredients:
3 Tb olive oil
6 garlic cloves (or more)
6 cups chicken stock (seasoned to preference)
6 slices toast
6 eggs
Peel the garlic and saute it in the oil in a two quart sauce pan. Add
the broth to the pan and bring to a boil. Then simmer for at least 15
minutes.
Poach the eggs in the broth, and serve with broth over the toast.
(I like tabasco and fresh ground pepper on the eggs.)
LA VIEILLE MAISON SOUP (serves 4 to 6)
Ingredients:
6 garlic cloves
6 large onions (finely diced)
4 Tb butter
1 ts flour
4 cups chicken stock
2 cups white wine
1 raw egg per serving
1 oz. swiss cheese (grated) per serving
1 oz. whipping cream per serving
salt and pepper to taste
pinch of thyme
Peel the garlic cloves and saute with the onions over low heat in the
butter. Add flour and fry until well coated. Add spices and wine, bring
to a boil and continue cooking for a half hour. Add the stock and bring
to a boil. Put the soup into a casserole and cook at 350 for an hour.
To serve, you will need serving size oven-proof bowls or casseroles.
Beat an egg into each serving and cover each with cheese. Bake for 10
more minutes at 350. When ready to serve, add 1 oz. cream to each serving.
That's all, folks! Enjoy among good garlic loving friends.
John Golden
golden@math.psu.edu