| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Soups |
4 |
Servings |
INGREDIENTS
| 5 |
|
Garlic cloves or more |
| 2 |
tb |
Olive oil |
| 1 |
pn |
Saffron |
| 1/2 |
|
Bay leaf |
| 1 |
pn |
Thyme, dried |
| 2 |
|
Egg yolks |
| 1 |
qt |
Water |
|
|
Salt and pepper to taste |
| 1 |
ds |
Nutmeg |
INSTRUCTIONS
Heat oil in a 2 quart saucepan and sautee the garlic cloves until golden.
Add water, salt pepper, bay leaf, and thyme. Cook 15 minutes. Beat the egg
yolks with a small amount of the broth and add gradually to the soup,
mixing in with a wire whisk. Remove garlic cloves. Place a slice of
toasted bread in the bottom of each soup bowl, pour in the soup, and
sprinkle with a dash of nutmeg. Serve hot.
Courtesy of Yvonne Boulleray.
Posted to MM-Recipes Digest V4 #256 by Jack Elvis <jackelvis@moonlink.net>
on Sep 25, 1997
A Message from our Provider:
“Jesus welcomes you back”