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| Garlic Soup
(Dairy) 1/2 cup olive oil 8 slices French bread, cut about 2 cm. thick 1 cup vegetable stock 20 cloves garlic, sliced thinly alt and pepper to taste 2 cup Parmesan cheese, grated 4 poached eggs In a heavy skillet heat half the oil and in this fry the slices of bread so that both sides are golden-brown. Remove the bread from the oil and drain on paper toweling. Discard the remaining oil. To a heavy saucepan with 7 cups of water add the stock. Bring to a boil, add the garlic and remaining oil and season to taste with salt and pepper. Cover, reduce the flame and simmer gently for 15 minutes. Correct the seasoning with salt and pepper toand taste then poach the eggs in the soup. To serve, place 2 slices of the toast in each soup bowl, sprinkle over the Parmesan cheese and on this lay a poached egg. Over all pour the soup and serve immediately. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |