Garlic Soup
75ml (3 fl oz) Olive Oil
900ml (1½ pints) Vegetable Stock or Water
225g (8oz) fresh White Breadcrumbs
2 Eggs,
3 medium Ripe Tomatoes
50g (2oz) fresh Parsley
6 Garlic Cloves
1 tsp Sweet Paprika
½ tsp Chilli Powder
Salt and Black Pepper
Heat oil in large pan: add the crushed garlic.
Cook over gentle heat 1-2 minutes until soft but not brown.
Add breadcrumbs and cook over medium heat 3 minutes or until they turn a light golden brown.
Add peeled and chopped tomatoes, paprika, chilli powder and water.
Bring to the boil and simmer, covered, for 30 minutes.
Add the lightly beaten eggs in a thin stream to simmering soup.
Cook over low heat for a further 2 minutes.
Pour into serving bowl, sprinkle with chopped parsley and serve.
Note: Serve hot and heavily seasoned.
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