| 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
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”