| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Portuguese | Soups | 6 | Servings |
INGREDIENTS
| 8 | Cloves garlic; thinly sliced or chopped | |
| 3 | tb | Olive oil |
| 6 | c | Chicken stock; (up to 8) |
| 6 | Eggs | |
| 1 | tb | Parsley; chopped |
| Salt and pepper | ||
| 1 | pn | Cayenne |
INSTRUCTIONS
Cook garlic in oil until it just begins to color. Add hot stock off the heat carefully. Season soup. Bring to a boil, cook a few minutes over low heat. Turn up heat and poach the eggs in it. Remove to individual bowls, placing 1 egg in each. Sprinkle with the parsley. This soup is also great when you have a cold. Recipe by: Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Aug 17, 1997
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