21st Harvest Week <> Oct. 5 - 11, 1998

Garlic Soup
by Sam Gugino (a former SJMerc food editor)
Serves 6

2 tbsp. butter
14 cloves fresh garlic, peeled and minced, or pureed w/food processor
2 tbsp. minced parsley
1 tbsp. flour
8 cups beef or chicken broth
1/4 tsp. fresh ground pepper
6 egg yolks, beaten
6 thin slices Monterey Jack cheese
6 small slices french bread, toasted

In a heavy saucepan over low heat, melt butter and saute garlic and parsley until garlic is light brown. Stir constantly to prevent garlic from burning. Add flour and stir until light brown. Add broth and pepper and stir well with a whisk. Simmer 30 min to 1 hour. Just before serving, slowly add egg yolks, stirring constantly. Ladle soup into each of six bowls. Place cheese on toasted bread and place one slice on top of each bowl of soup. Run soups under a broiler just long enough to melt cheese. (This can also be done in a microwave oven.) Serve at once.

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