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CATEGORY CUISINE TAG YIELD
Meats, Eggs Portuguese Soups 6 Servings

INGREDIENTS

8 Cloves garlic; thinly sliced or chopped
3 tb Olive oil
6 c Chicken stock; (up to 8)
6 Eggs
1 tb Parsley; chopped
Salt and pepper
1 pn Cayenne

INSTRUCTIONS

Cook garlic in oil until it just begins to color. Add hot stock off the
heat carefully. Season soup.
Bring to a boil, cook a few minutes over low heat. Turn up heat and poach
the eggs in it. Remove to individual bowls, placing 1 egg in each. Sprinkle
with the parsley.
This soup is also great when you have a cold.
Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 17, 1997

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

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