| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Soups |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 2 |
tb |
Oil |
| 6 |
|
Sliced onions |
| 10 |
|
Or more cloves garlic finely chopped |
| 2 |
l |
Water or chicken stock |
| 4 |
sl |
Thick bread |
INSTRUCTIONS
From Colombia in South America, this robust soup is just about a meal in
itself on a cold night and easily rivals its better known cousin, French
onion soup.
Heat 2 tablespoons oil in a large saucepan and gently fry 6 sliced onions.
Add 10 or more cloves of garlic, finely chopped, and continue cooking until
the onion is transparent. Pour in 2 L water or chicken stock and simmer,
covered, for half an hour. Put 4 thick slices of coarse bread in the bottom
of four large soup bowls. When the soup is cooked, season it to taste, then
break four eggs into the simmering liquid and poach until barely set. Using
a slotted spoon, lift the eggs out onto the bread slices, then ladle the
soup over the top. Serve very hot.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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