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good for a cold "garlic soup."

Recipe by
Dee Tourville

Mum made this soup during the winter months. She said it would stop a cold dead!

yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For good for a cold "garlic soup."

  • 3 Tbsp
    olive oil, more if needed for the onions
  • 1 c
    stale french bread, cut to crouton size
  • 2 lg
    garlic cloves, minced
  • 1 tsp
  • 1/2 tsp
    cayenne pepper
  • 5 c
    half chicken, half beef broth!
  • 2
    eggs, slightly beaten
  • 1 lg
    sweet onion
  • 1/2 lb
    fontina cheese, cubed
  • 2 Tbsp
    fresh parsley, minced
  • salt & pepper to taste

How To Make good for a cold "garlic soup."

  • 1
    Heat the olive oil in a large deep frying pan over medium-high heat. Add the croutons and brown in the oil. When the croutons are almost brown, add minced garlic to pan.
  • 2
    Saute the garlic and croutons approximately 3 minutes more. Remove three-quarters of the croutons and reserve.
  • 3
    Add the paprika, cayenne, and onions to the pan of croutons, stir to mix.
  • 4
    Add the chopped onions and cook until soft. Add stock to the croutons and onions in the pan.
  • 5
    Bring the soup to a fast boil. Remove the pan from the heat; then quickly stir in the eggs, parsley, salt & pepper.
  • 6
    Cover and let stand for 5 minutes. Preheat broiler.
  • 7
    .Arrange individual ovenproof bowls on a baking sheet and ladle the soup into the bowls. Top each serving with 3 or 4 croutons and an equal amount of the cheese. Place the baking sheet under the broiler 7 inches from the heat source and broil until the cheese melts, about 1 minute. Remove from the broiler and serve immediately.
  • 8
    Let guests help themselves to the remaining crisp croutons at the table

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