| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 2 |
|
Heads garlic; cloves peeled and chopped |
| 1 |
|
Onion; chopped |
| 1/2 |
c |
Flour |
| 1 |
ts |
Paprika |
| 1/8 |
ts |
Cayenne pepper |
| 1 |
ts |
White pepper |
| 1/2 |
ts |
Thyme |
| 6 |
c |
Chicken broth |
| 1/2 |
|
Lemon ; juice of |
| 1/8 |
c |
Chopped cilantro |
|
|
Croutons |
INSTRUCTIONS
6 Servings. Each Serving without croutons
1. Heat oil over medium heat in 3-quart saucepan. Add garlic and
onion and saute until barely browned, about 3 minutes.
2. Add flour, paprika, cayenne, white pepper and thyme, and cook ,
stirring constantly, 3 minutes.
3. Add chicken broth and bring to boil over medium high heat, stirring
often. Reduce heat to low.
4. Using wand process until smooth.
5. Add lemon juice and cilantro and stir well. Simmer on blech. Serve
with croutons.
Posted to JEWISH-FOOD digest by "Riva Bickel"
<rivab@netvision.net.il> on Jan 23, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”