Creole Garlic Soup Recipe - Cooking Index
Creole Garlic Soup Recipe - Cooking Index
| 4 | Garlic cloves - peeled (large) | |
| 2 cups | 474ml | Water |
| 1/4 cup | 49g / 1.7oz | Butter or margarine - soft |
| 1 cup | 237ml | Dry sherry |
| 2 cups | 474ml | Beef broth - (10 1/2 oz) |
| 4 | French bread slices | |
| 2 tablespoons | 30ml | Parmesan cheese - grated |
1. Add Garlic Cloves to Beef broth in saucepan; cover and simmer 15 minutes, or until Garlic is soft.
2. Remove Garlic and reserve; add Water and sherry to broth and heat to serving temperature.
3. Toast bread on one side under broiler; remove and spread untoasted side with Butter
4. Mash reserved Garlic and spread over bread; sprinkle with Cheese.
5. broil toast until brown and bubbly, about 30 seconds.
6. place a piece of toast in each of the four soup bowls; ladle hot soup over and serve
***NOTE this soup shows the Spanish influence on Creole cooking.*****
Posted to the BBQ List by Jim Anderson <[email protected]> on May 11, 1998.
Source:
Edwin Pawlowski
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