| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 4 | Servings | |
INGREDIENTS
| 1 | qt | Chicken broth |
| 1 | Head garlic, peeled | |
| 5 | Sprigs parsley, minced | |
| 6 | Sprigs cilantro, minced | |
| 1 | t | Lemon pepper |
| 1 | t | Fresh mint, minced |
| 1 | t | Dried basil, crushed |
| 1 | t | Curry powder |
| Hot pepper flakes | ||
| Carrot slices, if desired |
INSTRUCTIONS
Place all ingredients in a pan without a lid. Bring to a boil, then simmer for about 30 minutes. Strain the soup, or better yet, remove the garlic cloves and herbs and puree them in a blender, then return them to the soup. Serve hot. Recipe by: Jean Carper Posted to EAT-LF Digest by KSBAUM@aol.com on Jan 25, 1999, converted by MM_Buster v2.0l.
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