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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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MEXICAN GARLIC SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Campbell Estate in Terrell, Texas in 1991. Ingredients:
10 cloves garlic |
1/2 teaspoon all purpose flour |
2 tablespoons unsalted butter |
1 quart chicken stock |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
4 eggs |
2 tablespoons crumbled white cheddar cheese |
1 tablespoon chopped parsley |
Directions:
1. Mash garlic as fine as possible then add flour and sauté in butter.
2. Add stock and boil 15 minutes then strain and return to fire.
3. Add seasonings then with soup boils slip eggs in gently so yolk doesn’t break.
4. When eggs are poached serve in bowls with one egg per bowl and parsley and cheese on top.
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