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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 14 |
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This soup reminds me of French Onion Soup but with garlic, which I love. It's so good on cold nights. Ingredients:
10 garlic cloves, minced |
2 tablespoons butter |
1 tablespoon flour |
4 cups water |
2 (14 1/2 ounce) cans beef broth |
2 tablespoons fresh parsley, minced |
1/4 teaspoon pepper |
5 egg yolks |
1 tablespoon parmesan cheese, freshly grated |
1 loaf french bread, sliced and toasted |
7 slices monterey jack cheese |
Directions:
1. In a soup pot, saute garlic in butter until lightly browned. Stir in flour until blended.
2. Gradually add the water, broth, parsley and pepper. Simmer for 1 hour.
3. In a bowl, beat egg yolks with parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan.
4. Cook and stir until thickened (do not boil).
5. Place toast in 8 oz oven-proof bowls; sprinkle with Parmesan cheese.
6. Ladle hot soup into bowls; top with Monterey Jack cheese.
7. Broil 4 inches from the heat until cheese is melted. Serve immediately.
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