INGREDIENTS

INSTRUCTIONS

You don't need to be a Peasant to enjoy today's soup recipe as our final
presentation for Souper Bowl week at Recipe-a-Day.com. Upon quick
examination of the ingredients a trained eye can spot this recipe as an
updated, yet historically accurate meal from the Middle Ages. Prepare it
tonight and make have the your Serfs clean up after you, just for
historical accuracy of course!
Heat 3 Tbs. butter in a large saucepan over medium heat. Add garlic pieces
and cook for approximately 5-minutes, stirring frequently. Discard garlic
halves. Add bread cubes and cook until golden-brown, stirring occasionally.
Remove bread cubes from butter with a slotted spoon and set aside.
Add the remaining butter to the saucepan and add onion. Cook gently until
golden, stirring occasionally for 5 to 8-minutes. Add paprika and beef
stock, cover and simmer for about 20-minutes.
Beat eggs well at serving time. Remove simmering soup from heat and add
about 1 cup at a time to the eggs, whisking constantly. Stir mixture back
into the soup and continue to cook over low heat. Do not bring the soup to
a boil. Add salt and pepper to taste. Place 1/4 of the reserved bread
crumbs into four warmed serving bowls and ladle soup over the top. Sprinkle
generously with fresh parsley and serve immediately.
Kitchen Staff Tip: This recipe is best prepared with dry French bread, but
not hard French Bread. Slice the bread open and let it sit overnight in a
nearly-airtight bread box and it should be ready for your Peasant Soup the
next day. If your French bread is too fresh your should will turn out well,
soupier.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Jan 24, 1998

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