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1995-09-27
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From: Paul Stafford <pauls@netcom.com>
Newsgroups: rec.food.recipes
Subject: Garlic Soup
Date: 15 Feb 1994 21:18:24 -0500
Organization: NETCOM On-line Communication Services (408 241-9760 guest)
Message-ID: <2jrvpg$poh@s.ms.uky.edu>
Keywords: Soup RECIPE GARLIC
(Taken from "Fast Vegetarian Feasts" by Martha Rose Shulman)
Simple Garlic Soup Provencal (Serves 4)
Preparation Time: 5 Minutes at most
Cooking Time: 10 Minutes
This light soup would go well with any main dish or dinner salad.
6 cups (1.5 L) Water
1 1/2 teaspoons Salt
8 to 10 large cloves garlic, minced or put through a press
1 teaspoon dried sage
1 small bay leaf
1 teaspoon dried thyme
2 eggs
Freshly ground pepper to taste
4 slices bread, toasted or sauteed in butter or olive oil.
Bring the water to a boil in a medium saucepan and add the salt, garlic
and herbs. Simmer for 10 minutes.
Beat the eggs in a large bowl. Stirring all the while with a
whisk or wooden spoon, strain the broth into the bowl. Adjust the
seasoning and serve at once, garnishing each serving with a crouton.
>From the author:
When I have a cold or the flu there is one consolation - garlic soup.
Garlic is a natural antiseptic, antibiotic and purgative. For
centuries it has been used as a cure for colds, stomach ailments and
high blood pressure.
But you don't have to be sick to enjoy this easy soup. It
certainly doesn't taste like medicine, and it doesn't give you garlic
breath. The version above is the simplest I've seen.