| |
 |
Garlic Soup
Planning menus with a vegetarian's expectations in mind led us to a greater reliance upon
risottos and soups. After its first use, we annotated the recipe for this one, from a
cookbook given to us by Robin, with a "Wonderful!" We stand by that judgment.
| 10 large cloves garlic, minced |
1/2 c. olive oil |
| 7 c. vegetable stock |
1 can (15 oz.) tomato sauce |
| 8 slices French bread |
1 bay leaf |
| salt and freshly ground black pepper to taste |
pinch of cayenne |
| 2 eggs |
|
- Sauté the garlic in olive oil in a soup pot over low heat. Stir the garlic continually, not allowing
it to brown or burn.
- Off heat, add 3 cups of the stock and the tomato sauce, and stir well. Blend the soup in a blender until
smooth. Return it to the pot and add the remaining stock, bread, bay leaf, salt, and pepper.
Bring the soup to a boil, stirring continually, then reduce the heat and simmer for
15 minutes.
- Add the cayenne and remove the bay leaf.
- Beat the eggs gently. Add a half cup of the soup to the eggs, and
blend the mixture well. Slowly pour this mixture back into the soup pot, stirring
constantly. Simmer for another 5 minutes. Serve hot.
6 servings
Source: Brother Victor-Antoine d'Avila-Latourrette, Twelve Months of Monastery Soups
|
