Vonda Huddleston Recipe

Ceciles Garlic Soup

By Vonda Huddleston ChefRojoUrsa


I love making soup. Years ago I worked in a resturaunt where this soup was one of the favorites. I learned how to make it to serve 50 people, and always had a hard time making a version to serve less. When the daughter of the owner of that resturaunt found and shared this version of the recipe with me I was estatic. No one seems to know who Cecile is, but bless her little Basque heart for this family size version of this recipe. If you like garlic, you will love this soup.


Recipe Rating:
 1 Rating
Serves:
6
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

4 large clove
garlic bruised
1/2 c
olive oil
8 slice
stale french bread sliced thin
1 small
red pepper chopped fine
2 qt
chicken stock
salt and pepper to tatste
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Directions Step-By-Step

1
Heat oil in heavy 3 quart sauce pan. Add garlic and cook until golden.Remove garlic and cook slices of bread in oil until golden on both sides, watching carefully as they burn easily.Remove from pan and let drain on paper towels. When bread is cooled cut into 1/2 inch pieces and set aside
2
Add chicken stock and red pepper to remaining oil. Heat for a few minutes and then add bread. Serve hot!
3
Before removing soup from heat you may stir in a beaten egg if you like.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Spanish
Other Tags: Quick & Easy, Heirloom
Hashtags: #Garlic, #Basque