Publisher Photo
Publisher Photo
I use many different herbs in cooking, but garlic is my favorite. Many family and friends enjoy this flavorful soup that resembles French onion soup.—Marge Harris, Steubenville, Ohio
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 10 garlic cloves, minced
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 4 cups water
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 5 egg yolks
  • 1 tablespoon grated Parmesan cheese
  • 14 slices Italian or French bread, toasted
  • Additional Parmesan cheese
  • 7 slices Monterey Jack cheese, halved

Directions

In a soup kettle, saute garlic in butter until lightly browned. Stir in flour until blended. Gradually add the water, broth, parsley and pepper. Simmer for 1 hour.
In a bowl, beat egg yolks with Parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan. Cook and stir until thickened (do not boil).
Place toast in 8-oz. ovenproof bowls; sprinkle with Parmesan cheese. Ladle hot soup into bowls; top with Monterey Jack cheese. Broil 4 in. from the heat until cheese is melted. Serve immediately. Yield: 14 servings.
Originally published as Garlic Soup in Taste of Home February/March 1999, p41

  • 10 garlic cloves, minced
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 4 cups water
  • 2 cans (14-1/2 ounces each) beef broth
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper
  • 5 egg yolks
  • 1 tablespoon grated Parmesan cheese
  • 14 slices Italian or French bread, toasted
  • Additional Parmesan cheese
  • 7 slices Monterey Jack cheese, halved
  1. In a soup kettle, saute garlic in butter until lightly browned. Stir in flour until blended. Gradually add the water, broth, parsley and pepper. Simmer for 1 hour.
  2. In a bowl, beat egg yolks with Parmesan cheese. Gradually stir 1 cup of hot soup into egg yolks; return all to the pan. Cook and stir until thickened (do not boil).
  3. Place toast in 8-oz. ovenproof bowls; sprinkle with Parmesan cheese. Ladle hot soup into bowls; top with Monterey Jack cheese. Broil 4 in. from the heat until cheese is melted. Serve immediately. Yield: 14 servings.
Originally published as Garlic Soup in Taste of Home February/March 1999, p41

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