| 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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