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Soups page 2 Ernest Samuel Llime
GARLIC SOUP

24 cloves of garlic, peeled not cut
1/2 t - black pepper
2 T - EVOO
1 T - parsley, chopped
6 cups chicken stock
1/4 cup mayonnaise
1/2 t - salt
12 rounds of toast, warm
6 T - parmesan cheese

 

 

Sautee the garlic cloves gently, without bruising, in the olive
oil for ten minutes. 
Transfer them to a soup pot and add the stock and the 
seasonings. Cook for thirty minutes. Take out the garlic cloves.
Pour the soup into bowls; add the toast rounds, two for each
bowl, and garnish with the Parmesan cheese. 

Place the garlic cloves in a bowl and set it on the table. I would spread one or two cloves on a piece of toast, sprinkle a little salt and eat it.

T = tablespoon
t = teaspoon
EVOO = Extra Virgin Olive Oil

 

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