| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
French |
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 8 |
c |
Chicken stock |
| 14 |
|
Cloves garlic; large, minced |
| 2 |
tb |
Butter |
| 2 |
tb |
Parsley; minced |
| 1 |
tb |
Flour |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Thyme |
| 1 |
|
Bay leaf |
| 2 |
|
Whole cloves |
| 6 |
|
Raw egg yolks |
| 6 |
sl |
French bread; toasted |
| 6 |
sl |
Monterey jack cheese |
INSTRUCTIONS
Melt butter in lg saucepan and saute garlic over low heat till golden; add
parsley. Add flour and stir till slightly browned, Gradually add stock,
stirring constantly. Add spices. Simmer, covered, 30 min. to an hour (the
longer you cook it, the sweeter the garlic will be). Just before servin,
rmove bay lea and cloves, then bat the egg yolks and add slowly, whisking
constantly. Do not boil. Place cheese on toasted bread an place each sliec
in an ovenproof bowl. Ladle soup into each and place bowls under broiler
just long enough to melt cheese.
Posted to recipelu-digest Volume 01 Number 668 by on
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