Publisher Photo
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 or margarine
  • 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 or margarine
  • 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarlic Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review