Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sl White bread 2 1/2 qt Basic Broth (or canned
4 tb Butter -chicken broth)
4 md Garlic cloves 4 Eggs
1/2 c Olive oil Salt
1 c All-purpose flour Freshly-ground black pepper

CROUTONS:

PREPARATION AND COOKING: For The Croutons, remove and discard the
bread crusts and cut bread into 1/2-inch cubes. Heat butter in
medium skillet. Add bread cubes and saute over medium heat until
crisp and golden, about 2 minutes. Transfer to a plate lined with
paper towels; set aside.

For The Soup, peel and mince the garlic. Heat oil in a 4-quart
saucepan. Add garlic and flour and cook over low heat, stirring
constantly, until mixture turns nut-brown, 8 to 10 minutes.
Gradually whisk in the both and bring to a boil. Simmer soup for 20
minutes. Strain soup through a fine sieve, return it to the saucepan,
and bring to a simmer. Beat the eggs and slowly whisk them into the
soup. When soup returns to a simmer, remove it from the heat.
Season with salt, if necesary.

SERVING: Ladle soup into warm bowls. Sprinkle with ground black
pepper and croutons.

Makes 6 to 8 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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